• 3 large baking potatoes
  • Extra Virgin Olive Oil
  • 1 cup (240 mL) Cookin’ Greens Spinach
  • 1 cup (240 mL) Cookin’ Greens Kale
  • ½ tsp (3 ml) each sea salt and ground black pepper
  • 2 tbsp (30 mL) melted butter
  • 2 tsp (10 mL) crushed garlic
  • 3 tbsp (45 mL) sour cream
  • 1 tbsp (15 mL) fresh chopped dill
  • ¼ cup (60 mL) chopped green onion
  • ¼ cup (60 mL) crumbled Feta cheese


Scrub potatoes and rub with olive oil. Bake potatoes on upper level of the barbecue until just cooked through.

Remove and set aside until cool enough to handle, then cut in half and scoop out most of the insides. Mash the removed potato.

In the meantime, combine Cookin’ Greens with salt, pepper, melted butter, sour cream, dill, green onion and Feta cheese.

Combine with the cooked mashed potato and stuff back into the potato skins (approximately ½ cup (120 mL into each potato half).

Place directly on the barbecue grill over medium heat and cook until heated through and the top is lightly browned.

Serve half a stuffed potato as a side dish.

Healthy Choice:

Replace butter with olive oil; use lower fat sour cream and feta.

Replace Cookin’ Greens Spinach and Kale with all Spinach or all Kale.


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