Twice baked potatoes with greens

6 medium russet potatoes

1 T olive oil
1 T butter
2 large leeks, cleaned and chopped

1.5 bags (7.5oz total) of Trader Joe's Power to the Greens (mix of baby kale, baby spinach, and baby chard), chopped into small pieces
2.5 cups gruyere, grated
1.25 cups sour cream

4 scallions, chopped

4 slices bacon (raw or cooked)
salt and pepper

Heat oven to 400°F.

Cook potatoes the first time: Gently scrub potatoes but do not peel. Pierce each 3x with a fork.  Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced in center with a fork. Leave oven on.

While potatoes cook (or after they are done depending on oven space), bake bacon in oven.  Flip and blot halfway for maximum crispness.

Heat a large skillet over medium heat and add olive oil and butter.  Once butter is melted, add chopped leeks and cook about 8-10 minutes until softened but not brown.  Add chopped greens and cook until soft and wilted.  Add to a large bowl.

Prepare potatoes: When potatoes are cool enough to handle, halve lengthwise and scoop out all but the last 1/4-inch thickness of skin and potato (essentially, you want to leave a shell inside for stability) and add potato filling to the bowl with leeks and greens. Mash potatoes, leeks and greens together until smooth. Stir in the sour cream, 3/4 of cheese, scallions, and more salt and pepper than you think you’ll need. Arrange the potato shells on a baking sheet.  Heap filling in prepared potato skins and sprinkle with remaining 1/4 of cheese. 

Bake potatoes a second time: For 20-25 minutes, until bronzed and crisp on top.