1 cup cooked rainbow chard, chopped (add chard to boiling water for 3-4 min, then drain)
Zest of 2 minneola tangelos
Supremes of minneola tangelos
1/2 cup minneola tangelo juice (freshly squeezed after the supremes are done)
1/2 cup greek yogurt
1/2 cup shredded cheese, manchego or cheese of your choice
1 tbsp local honey
1 tbsp apple cider vinegar
1 tsp salt
1/4 tsp garlic powder
1/4 tsp red pepper flakes (optional)
For the topping:
Extra shredded manchego or cheese of your choice
Chopped fresh herbs, dill or chives
Directions
Bake the potatoes: Preheat your oven to 400°F. Scrub the potatoes and pat them dry. Prick each potato a few times with a fork. Rub each potato with olive oil and sprinkle it with salt. Place the potatoes on a baking sheet and bake for about 45-60 minutes, or until they are tender and easily pierced with a fork.
Prepare the filling: While the potatoes are baking, prepare the rainbow chard. Heat a small amount of olive oil in a skillet over medium heat. Add the chopped chard and sauté until wilted, about 3-5 minutes. Remove from heat and set aside. In a mixing bowl, combine the cooked chard, Minneola tangelo juice, zest, sour cream or Greek yogurt, shredded cheese, honey or maple syrup, apple cider vinegar, garlic powder, red pepper flakes, salt, and pepper. Mix until well combined.
Twice-bake the potatoes: Once the potatoes are cooked, remove them from the oven and let them cool slightly until they are safe to handle. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato on the skin to maintain its structure. Add the scooped-out potato flesh to the mixing bowl with the chard and tangelo mixture. Mix well until everything is combined and creamy. Taste and adjust seasoning if necessary.
Fill the potatoes: Spoon the filling back into the potato skins, mounding it slightly on top. Sprinkle extra shredded cheese over the filled potatoes.
Bake again: Return the filled potatoes to the oven and bake for an additional 20-25 minutes at 400°F, or until the tops are golden and the filling is heated through.
Garnish and serve: Once baked, remove the potatoes from the oven and let them cool for a few minutes. Garnish with chopped fresh herbs for added freshness and an extra drizzle of honey and or hot sauce.