Stuffed potatoes with kale

Ingredients for 4 servings:

• 500 g kale, frozen
• 1 onion(s)
• 125 ml vegetable broth, if you make your own, but there is also granulated broth without yeast
• 2 tbsp sunflower oil
• 4 large potatoes, mainly waxy
• 100 g herb cream cheese
• 70 g cheese, cut into strips
• salt and pepper
• possibly allspice
• Fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 1 hour 40 minutes

low-histamine recipe

Heat the oil and sauté the finely chopped onion until translucent, add the kale and stock, and cook covered for about 45 minutes. In the meantime, pre-boil the potatoes in salted water for 20 minutes, then let cool slightly. Preheat the oven to 200°C (top/bottom heat). Grease a baking dish. Halve the potatoes lengthwise and scoop out the insides, leaving a 1cm border. Finely chop about 200g of the potato core and mix with the cream cheese and kale, season with salt and other spices to taste. Fill the potatoes with the kale mixture, place them next to each other in the dish, and cover with aluminum foil. Bake in the oven on the middle rack for about 20-30 minutes. Remove the foil, top the potatoes with the cheese strips, and return to the oven until the cheese melts and starts to brown slightly.