Took two formerly baked potatoes.
Halved them and scooped out the insides.
Set the skins upside down in a baking dish, covered them with a dab of butter and broiled until brown and crispy.
Roughly chopped one scallion and one large washed Kale leaf in the food processor.
Added the potato insides, salt, black pepper, red pepper flakes, handful of shredded cheddar and chopped a little more.
Mixed about 2 oz. soft cream cheese and about 1/3 c. sour cream, then gently blended with the potato mixture.
Turned the skin inside up and loaded the potato mixture in each skin, sprinkling a little more cheddar on each potato.
Returned to oven and baked at 350 for another fifteen-twenty minutes.
Served with wine soaked granny smith apple slices and seedless red grapes.
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