Rainbow Baked Potatoes

• 4 large russet potatoes
• 1/2 cup unflavored almond milk
• 2 carrots
• 1 medium beet, or two smaller beets (about 6 oz total)
• 3 cups packed kale
• 2 cloves roasted garlic
• salt and pepper to taste
• 5-6 sprigs thyme

1. Wrap each potato in a wet paper towel. Put them all in the microwave and nuke on high for 10 minutes. You can tell they're done when a fork pierces effortlessly through the flesh. Some older microwaves will take more than 10 minutes, some newer models will take less than ten minutes.
2. Throw the potatoes in the freezer for about 5 minutes to cool them down quickly, so you can handle them without burning yourself.
3. Preheat oven to 400.
4. Cut each potato in half and scoop out the soft middles, and lay the potato skins out on a large baking dish. Optional-- oil the baking dish with melted coconut oil
5. Blend the middles with the milk and garlic till smooth, add salt and pepper to taste. Stir in the thyme
6. Mentally divide the potato puree into 4 parts.
7. Scoop one of the parts into a piping bag and randomly pipe into the skins.
8. Take the second part and throw it in a blender with the carrots.rnRepeat step 7 with the carrot-potato mix
9. Take the third part of the puree and throw it in a blender with the beets. Repeat step 7 with the beet-potato mix
10. Take the last part of the potato puree and toss it in a blender with the kale. Repeat step 7 with the kale-potato mix.
11. Sprinkle a little more thyme over top, and brush tops of potatoes with melted coconut oil if desired.
12. Bake for 18-20 minutes, until puffed and crispy.rnServe with love.

russet potatoes, unflavored almond milk, carrots, beet, packed kale, garlic, salt, thyme

Taken from food52.com/recipes/67094-rainbow-baked-potatoes (may not work)