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Nutritional Bonus: Pineapple contains a unique enzyme called bromelain that aids in digesting protein and may also provide anti-inflammatory benefits. TRY THIS: You can use bromelain (available in powdered form) on its own in marinades to tenderize meat prior to cooking.
COST PER SERVING
NOTE FROM THE DEVELOPER:
“In order to have soft-but-sturdy ‘crusts’ for your toppings, be careful not to tear through the skin when scraping out the flesh. And don’t skip eating the skins – they’re the best part!” – Lisa Howard
- Preheat oven to 400°F. Pierce each potato several times with a fork and transfer directly to rack in center of oven. Bake until soft, about 45 minutes.
- Meanwhile, heat a large nonstick skillet on medium. Rinse kale well; do not shake or pat dry. Chop coarsely and add to skillet. Cover and cook, turning occasionally with tongs, for 10 minutes. Remove from heat.
- Remove potatoes from oven and let cool on a wire rack for 5 minutes. Reduce oven heat to 375°F. Transfer potatoes to a cutting board, carefully halve lengthwise and scoop flesh into a large bowl, being careful not to scrape skins. (TIP: If potatoes are hot, use oven mitts to hold in place while cutting.) Use a potato masher to mash flesh well. Stir in ham, 4 oz mozzarella and pineapple. Spoon mixture into skins and top with remaining 2 oz mozzarella, dividing evenly. Transfer to a baking sheet and bake for 20 minutes, until mozzarella is golden brown. Remove from oven and top with onions, dividing evenly. Divide potatoes and kale among serving plates.
- Serving Size 2 potato halves and 1 cup kale
- Calories 365
- Carbohydrate Content 47 g
- Cholesterol Content 45 mg
- Fat Content 9 g
- Fiber Content 7 g
- Protein Content 27 g
- Saturated Fat Content 5 g
- Sodium Content 537 mg
- Sugar Content 12 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g