Step 1

Preheat the oven to 400 degrees F.

Step 2

Poke a few holes in the potatoes with a fork, rub them with the olive oil and place them on a baking sheet. Bake for 1 hour, or until they are cooked through. Remove and let cool slightly.

Step 3

While the potatoes are baking, heat the olive oil in a skillet over medium. Add the kale with a pinch of salt and pepper. Cook until wilted, about 6 to 8 minutes. Remove from the heat.

Step 4

Once the potatoes are done, carefully slice them in half lengthwise. Scoop out the insides of the potato, leaving the skin intact. I like to use a serrated (grapefruit) spoon for this. Place the potatoes in the bowl of your electric mixer. Add the greek yogurt, milk and butter. Using the paddle attachment, beat the mixture until it's smooth and creamy. Beat in the kale, cheese and a big pinch of salt and pepper. Taste the mixture and if it needs more seasoning, sprinkle in more salt and pepper.

Step 5

Scoop the mixture back into the potato skins. Top with a bit more smoked cheddar cheese. Bake for 20 minutes or until the cheese is slightly golden and the potatoes are warmed through. Remove from the oven and top with fresh chives. Serve!