Twice-Baked Irish Potaotes with Stout Onions and Kale
Adapted from The Farm to Table Cookbook
Serves 4

4 large russet potatoes, scrubbed
Olive oil
2 medium onions, thinly sliced
1 cup Irish-style stout
12 leaves dinosaur kale
1 cup buttermilk
2 tbsp. butter, at room temperature, cut into small pieces
½ tsp. mustard powder
Salt and freshly ground black pepper
1 cup grated Cheddar cheese

Preheat the oven to 400ºF.  Rub the potatoes with a bit of olive oil, sprinkle them with salt, and place directly on the oven rack.  Bake until they squish easily when gently squeeze, 45 minutes to an hour.

Place a large sauté pan over medium heat.  Drizzle in just enough olive oil to cover the bottom of the pan, then add the onions and a large pinch of salt.  Cook, stirring frequently, until they begin to brown, about 15 minutes.  Add a splash of the stout and scrape up any browned bits.  Continue to cook, occasionally deglazing the pan with the stout, until the onions are deep brown and all the stout is used, about another 25 minutes.

Tear the rough ribs and stems away from the kale and discard.  Roughly chop the leaves and add to the onion, tossing with tongs to wilt the leaves.  Cover and cook, stirring occasionally, until the kale is very tender, about 10 minutes.  Pour in a little water or a little stout if needed.

Carefully slice each potato in half.  Use a soup spoon to scoop out the flesh, leaving a ¼-inch thick shell on the bottom and sides.  Mash the flesh with the buttermilk, better, and mustard powder.  Gently fold in the onion-kale mixture and season with salt and pepper.  Mound the mixture into the potato shells, sprinkle the tops with cheese, and place on a baking sheet.  Bake until the cheese is melted, about 15 minutes, and serve warm.