Kale-Stuffed Potatoes

Thanks to the unusually cool weather, I have quite a bit of kale in the garden right now.  I decided to add it to some twice-baked potatoes the other day.  They tasted great and were very filling.  Right now I have an obsession with Kerrygold cheese and butter, so I had to use them in the potatoes.  If you don't have access to Kerrygold, you can use butter with herbs and garlic and sharp cheddar cheese.

Kale-Stuffed Potatoes
2 large baking potatoes
1 bunch kale, chopped
2 tablespoons butter
1 clove garlic, minced
1/2 small onion, chopped
2 to 4 tablespoons milk
2 tablespoons sour cream
2 tablespoons Kerrygold butter with herbs and garlic
1/4 cup shredded Kerrygold Dubliner cheese

1) Scrub potatoes and prick with a fork.  Bake at 400 for 1 hour and 15 minutes. Remove from oven when done and allow to cool. 
2) When the potatoes are cool enough to touch, cut them in half and scoop the inside of the potato into a large bowl. Leave about 1/4 inch of potatoes inside the shell.
3) Melt butter in a large skillet over medium heat.
4) Add garlic and onion and saute for 5 minutes.
5) Add kale and saute until wilted (3 - 5 minutes).
6) Add kale mixture to potatoes then add milk, Kerrygold butter and sour cream.  You may want to add a little bit of salt at this point. Mix well with an electric mixer or potato masher.
7) Spoon the potato mixture back into the shells.  Top with cheese.
8) Bake at 350 for 15 minutes.