I was not planning on making potatoes. Few weeks ago I made a really delicious spelt crust pie with potato, corn and kale filling, and topped it with my new favorite topping – almond cauliflower crumbs. I said to myself that I have to test the recipe once again and write down the ingredients so I can share it with you on the blog.
But then, when I started working on it, I have realized I can omit the pie crust and make an equally delicious meal – I will use potato skins instead of a pie shell! And the crunchy effect will still be there, with the almond cauliflower crumble…oh, yes!
At the time I was talking with a talented and sweet Irena, who is sitting behind the brand BooPie <3 about making something together. I got to know Irena through social networks, where I could not miss her adorable dress-like-aprons and a distinctive style of food presentation.
We share love for seasonal, fresh and nutritious food, so when I suggested this to her, she immediately accepted it, with the only condition that I make an author recipe. I did my best, inspired by the season, and the pie I recently did. She tested it and loved it.
I hope you will enjoy these potatoes and Irena’s adorable presentation.
DOUBLE BAKED POTATOES WITH KALE, PEAS AND ALMOND CAULIFLOWER CRUMBLE
– serves 3-4 as main –
Preparation time: 10 min + 20 min > Cooking time: 50 min + 15-20 min
Ingredients:
3-4 large potatoes (1 per person)
1/2 cup peas or corn (fresh or frozen)
2 cups chopped kale leaves
1 egg (*you can omit it)
1/2 cup sour cream (*replace with oat or soy cream in vegan version)
1/2 cup vegetable broth (or simply use some water and adjust seasoning to taste)
1/2 teaspoon salt
pepper to taste
1/2 cup almonds, coarsely ground
1/2 cup cauliflower crumbs
1 garlic clove
olive oil
Preparation:
1. Wash and scrub the potatoes, make holes in them with a fork, then put in the oven and bake for about 40-50 minutes on 400F. (my potatoes were really big, so it took them a full 50 minutes to bake.
2. While they are baking, prepare rest of the ingredients: grind almonds and cauliflower separately, mince the garlic, then mix it all well and put aside; – wash the kale and chop finely, julienne style; – boil peas (or corn) for 5 minutes then drain: – in a separate bowl whisk egg, then combine with sour cream and broth.
3. Potatoes should have been done by now, so take them out of the oven and leave to cool so you can easily handle them. Cut them through lengthwise, then scoop the inside out in the bowl, leaving about 1/4-1/2 inch on the skin.
4. Mash the potatoes you have scooped out, add egg and cream mixture to it, then add peas and kale.
5. Get your baking tray ready, arrange the potato halves, then start stuffing them with the prepared mixture.
6. Put in the oven and bake on 375 F for about 10 minutes. Take them out and turn on the broiler.
7. Sprinkle the almond and cauliflower mixture on top of each potato half and drizzle it with olive oil. Put back in the broiler for about 3-4 minutes or until the crumble gets brownish and crunchy.
8. Leave to cool for about 5 minutes. Serve with salad and a dollop of sour cream or Greek yogurt (optional).
John
Iva @ culinary postcards
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