![Photo of Garlicky Kale and Bean–Stuffed Potatoes by WW](https://cmx.weightwatchers.ca/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/f3yx9ksqdpm4q2ox7xvp.jpg?auto=webp&optimize=medium)
Garlicky Kale and Bean–Stuffed Potatoes
7
Points® value
Total Time
1 hr 35 min
Prep
25 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
These hearty double-baked potatoes bring together sweet peppers, onions, earthy kale, and a nice hit of fresh garlic. If your family doesn’t love kale, use fresh baby spinach instead and decrease the sautéing time by a few minutes.
Ingredients
Russet potato
32 oz, 4 x 8-ounce
Olive oil
2 tsp(s)
Bell pepper
1 cup(s), red variety, thinly sliced
Onion
1 medium, halved and sliced into thin wedges
Fresh thyme
2 tsp(s)
Garlic
3 clove(s), large, sliced
Kale
3 cup(s), lightly packed, chopped, curly
Canned cannellini beans
15½ oz, (white), rinsed and drained
Water
2 tbsp(s)
Vegetable broth
⅓ cup(s), plus additional as needed
Unsalted butter
1 tbsp(s)
Table salt
¾ tsp(s)
Black pepper
½ tsp(s)