Double-Baked Potatoes with Collard Greens

INGREDIENTS

4 russet potatoes
1 onion, diced
1 lb collard greens
3 Tbsp lemon juice
hot pepper sauce (to taste)

DIRECTIONS

Thoroughly wash the potatoes under warm water. With a knife, punch a couple of holes in the top of each potato to allow steam to escape during the baking process. Bake at 350 degrees for one hour.

While the potatoes are baking, cook the onion over medium heat, until the onions become semi-translucent.

Wash and chop the collard greens (a food processor is helpful). Add the collard greens to the partially cooked onions and cook until the collard greens are hot and becoming tender.

When the potatoes are baked, slice each one lengthwise. Using a spoon and a fork to loosen the inside of the potato, scoop some of it out and place with the cooked collard greens. Leave about 1/4 inch of potato flesh next to the skin.

Add the lemon juice and hot pepper sauce to the collard greens. Using a potato masher, mash the scooped out potato and the collard greens together, occasionally mixing with a spoon to ensure uniform mashing.

Spoon the mashed potato and collard green mixture into the potato shells, pressing down lightly to remove any air pockets, while being careful not to damage the shell. When all the stuffing is placed in the potato shells, it will be mounded above the shell.

Bake the stuffed potatoes on a cookie sheet for 20 minutes at 400 degrees.