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Twice-Baked Broccoli-And-Kale-Stuffed Potatoes
Ingredients
  • 2 russet potatoes
  • 1 cup cooked broccoli (roasted or steamed is fine)
  • 6 large tuscan kale leaves
  • ½ cup milk
  • 2 to 3 tablespoons cheddar cheese, grated
  • Salt and pepper, to taste
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