Start to finish: 4 hours (1 hour active)
Servings: 8 to 10
For the dip:
1 cup finely chopped onion
1 1/2 tablespoons olive oil
5 ounces baby kale, coarsely chopped
2 ounces light cream cheese
1 1/2 ounces finely grated Parmigiano-Reggiano
One 8-ounce container sour cream
1 tablespoon minced jalapeno with the ribs and seeds, or to taste
2 teaspoons fresh lemon juice
Kosher salt
For the potato skins:
3 pounds russet potatoes
1 head garlic (about 2 inches across)
6 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh rosemary
Kosher salt
Make the dip: In a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 to 10 minutes. Add the kale, increase the heat to medium-high and cook, stirring, until all of the kale is wilted, 2 to 3 minutes. Remove the pan from the heat, add the cream cheese and Parmigiano-Reggiano and stir until the cream cheese is melted. Transfer the mixture to a bowl and add the sour cream, jalapeno, lemon juice and salt to taste. Cover and chill for at least 1 hour.
Make the potato skins: Preheat the oven to 400 F. Prick each potato several times and arrange them on a rimmed sheet pan. Cut off and discard the top quarter of the head of garlic, wrap the garlic in foil and add it to the sheet pan. Roast the potatoes and garlic in the lower third of the oven until the potatoes are very tender and the garlic is very soft, about 1 to 1 1/2 hours. (The garlic may be done before the potatoes.)
Remove the sheet pan from the oven and let the potatoes and garlic cool for 15 minutes. Increase the oven temperature to 425 F. Cut the potatoes in half lengthwise, and then each half in thirds lengthwise. Scoop out the flesh, (reserving it for another use) and leaving a 1/4-inch thick layer of potato on the skin. Into a small bowl squeeze out the garlic. Add the butter, rosemary and 1/2 teaspoon salt to the bowl; mash and mix well using a fork.
Arrange the potato wedges on the sheet pan, skin side down, and divide the garlic butter evenly among the top sides of the wedges, spreading it to coat all of the surface. Bake the wedges on the lower third of the oven until golden and crisp, about 18 minutes. Sprinkle lightly with salt and let cool briefly on a rack before serving.
Nutritional information per serving: 227 calories; 115 calories from fat; 13 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 270 mg sodium; 23 g carbohydrates; 2 g fiber; 3 g sugar; 5 g protein.
Sara Moulton, Associated Press
