Caldo Verde Stuffed Potatoes

• 4 medium russet or Idaho potatoes, scrubbed and patted dry
• 4 cups thinly sliced collard greens (1 12-oz. bunch)
• 3 oz. Soyrizo soy sausage, crumbled or diced
• 1 small onion, finely diced ( 3/4 cup)
• 3 cloves garlic, minced (1 Tbs.)

1. Preheat oven to 350F.
2. Coat potatoes with olive oil cooking spray.
3. Prick each potato a few times with fork.
4. Bake on baking sheet 11/2 to 2 hours, or until tender.
5. Place collard greens in large bowl, and cover with boiling water.
6. Let stand 2 minutes.
7. Drain, and set aside.
8. Coat large skillet with olive oil cooking spray, and heat over medium heat.
9. Add Soyrizo and onion, and cook 5 minutes.
10. Stir in garlic, collard greens, and 1 cup water.
11. Cover, and simmer 5 minutes.
12. Uncover, and cook 5 minutes more.
13. Split potatoes down center, and fluff flesh with fork.
14. Fill each potato with 3/4 cup collard green mixture.

russet, collard greens, sausage, onion, garlic

Taken from www.vegetariantimes.com/recipe/caldo-verde-stuffed-potatoes/ (may not work)