How One Canned Vegetable Turns Baked Potatoes Into A Comforting Southern Side

It's pretty hard to mess up a baked potato: brush the exterior with a little olive oil, sprinkle salt all over the skin, and bake until ready. Slice in half and eat plain, or add the toppings of your choosing, such as butter, sour cream, cheese, bacon, and chives for a loaded baked potato. You find similar baked potatoes anywhere from fancy steakhouses to basic fast food chains, such as Wendy's. While that simple loaded baked potato is outstanding on its own, you can upgrade it to an even better version, especially if you like a true Southern staple vegetable: collard greens.

For the unfamiliar, collard greens (also simply called "collards") are a nutrient-dense leafy vegetable that are high in fiber, potassium, and natural nitrates, which makes them great for your heart and immune system. Collards are often slow-simmered with bacon or ham hocks to add flavor, though they can also be sauteed or used in a stir-fry. Though canned collard greens are quick and easy — simply place them in a microwave-safe container or in a pot on the stove — you can also use fresh or frozen collard greens. Make sure you clean fresh collard greens first, and drain either kind to pull out some of the water content.

For a simple collard green-stuffed baked potato, leave out any rich toppings, such as sour cream, butter, bacon, and cheese, and saute the collards in a bit of olive oil before adding them to the potato. You could also use sweet potatoes instead for a sweeter flavor and slightly thinner texture, or smaller Yukon Golds for mini collard green-stuffed potatoes that are perfect as small appetizers for a dinner party. If potatoes aren't your thing, collard greens also pair perfectly with rice.

Perhaps the tastiest way to use collard greens as part of the filling is for a twice-baked potato. It's a pretty simple process. Slice a whole baked potato and carve out all the potato inside, but leave a thin covering of potato on top of the skin. Finely chop the canned collard greens, either by hand or with a food processor, and mix the chopped collards with the scooped out potato, milk, and any other desired ingredients, such as butter, bacon, and cheddar, until you reach the desired consistency. Place the mixture into the hollowed out potatoes and reheat in the oven for around 15 minutes at 350 degrees Fahrenheit. Top with a dab of sour cream and thinly sliced chives.

Even a simple baked potato can be filling and enjoyable as a side or a snack, but potatoes are also perfect canvases to fill and cook with other delicious ingredients. If you're thinking about a loaded baked potato or a twice-baked potato, consider collard greens as part of the filling. If you enjoy hearty greens, you should love this little spin on the classic cooked spud.