By Sunday night, however, Iâ€™d found a happier medium between total submersion in butter, cream and chocolate and the kind of austerity measures that never quite cut it when itâ€™s 33 degrees outside: the twice-baked potato, restuffed with not only the usual sour cream and cheese, but an entire bundle of greens. Greens make everything healthy, okay?
The inspiration came from a version on Food52 created by the blogger behindBrussels Sprouts for Breakfast who had served these, I think rather brilliantly, as a side to her familyâ€™s surf-and-turf Christmas Eve tradition. Of course, I ended up veering a bit off recipe, using less cheese (I hardly know myself, either) and sour cream, adding a softly cooked leek, using far fewer chile flakes (my heat wimpinessthus established) and then, although kale was supposed to be the theme, I actually had a bundle of Swiss chard ready to age out of the fridge and used that instead. You, too, can take liberties here: spinach would be welcome, or another green of your choice; you could use parmesan, goat cheese or cream cheese instead of the traditional cheddar or comtÃ© I used. If youâ€™ve got a surplus of shallots or scallions instead of leeks after the holiday, you could use them instead.
But I do hope you make it because I cannot express loudly enough how much this hit the spot â€” toasty and a little decadent, but green enough that I didnâ€™t even feel the need to make a salad on the side. It was the perfect light dinner cap on the end of a long weekend of heavy eating. Even the kid, suspect of all green things that are not steamed broccoli or cucumbers, ate one which means that this goes straight into the annals of weeknight favorites. Hallelujah.