Rainbow baked potatoes are a comforting, colorful dish that’s easy to fall in love with. Kale, beets, and carrots bring an extra dose of veggies and vibrance to this dinnertime classic.
A few weeks ago, I went out to dinner with some beloved folks. I usually do bit of restaurant recon before dining out, but it was an impromptu meal. As it turned out, the only thing on the menu that I could have was a plain baked potato. I thought I didn’t like baked potatoes, so I figured I could just eat when I got home. After all, I was there for the people, not the food.
My mother, sitting next to me, hissed that I was being rude and insisted that I order the potato.
Don’t you just hate it when your mother is right? It was the most amazing baked potato ever. The outside was an oily dark crust, flecked with coarse salt. The inside was filled with pillows of butter-soft carbs, all but melting beneath my fork. Mercy.
I guess I like baked potatoes after all. Who knew? (ahem, they whole world, Annie. The whole world knew of the classic awesomeness of the baked potato)
After that meal, I tried to remember why I thought I didn’t like the tuber in its foil-wrapped form. The only answer I could come up with it that I have an occasional aversion to foods with uniform textures and flavors. And the baked potato can sometimes fall into this category. But not this dish.
It’s bright and colorful. The outsides are delicately crisp; the insides fluffy and steamy. The moods change from bite to bite — sweet carrots, bright grassy kale, deep earthy beets.
One of the reasons that baked potatoes are so popular is their reliable thriftiness, and this pied meal is no different. You’re just having your veggies in the potato instead of on the side. I mean, there’s nothing stopping you from having them on the side as well, you veggie-freaks, you. ❤️
- 4 large russet potatoes
- 1/2 cup unflavored almond milk
- 2 carrots
- 1 medium beet, or two smaller beets (about 6 oz)
- 3 cups packed kale
- 2 cloves roasted garlic
- salt and pepper to taste
- about 3-4 springs of thyme
- coconut oil, optional
- Wrap each potato in a wet paper towel. Put them all in the microwave and nuke on high for 10 minutes. You can tell they're done when a fork pierces effortlessly through the flesh. Some older microwaves will take more than 10 minutes, some newer models will take less than ten minutes.
- Throw the potatoes in the freezer for about 5 to cool them down quickly, so you can handle them without burning yourself.
- Preheat oven to 400.
- Cut each potato in half and scoop out the soft middles, and lay the potato skins out on a large baking dish. Optional-- oil the baking dish with melted coconut oil
- Blend the middles with the milk and garlic till smooth, add salt and pepper to taste. Stir in the thyme
- Mentally divide the potato puree into 4 parts.
- Scoop one of the parts into a piping bag and randomly pipe into the skins.
- Take the second part and throw it in a blender with the carrots.
- Repeat step 7 with the carrot-potato mix
- Take the third part of the puree and throw it in a blender with the beets.
- Repeat step 7 with the beet-potato mix
- Take the last part of the potato puree and toss it in a blender with the kale.
- Repeat step 7 with the kale-potato mix.
- Sprinkle a little more thyme over top, and brush tops of potatoes with melted coconut oil if desired.
- Bake for 18-20 minutes, until puffed and crispy.
- Serve with love.
*I got my roasted garlic recipe from Real Simple. It doesn't taste quite as mild as long roasted garlic, but it's still good and only takes about ten minutes. What you do is, chop off the top of the head so that all the cloves are somewhat exposed. Put in in a bowl with olive oil and two tbsp water. Cover it with plastic wrap, and microwave for 7 minutes on 50% power. Leave the plastic wrap on for about three more minutes and then you're good to go. you can make batches of this and keep the cloves in the fridge in the oil they were cooked in, so they are ready for use whenever.