Potato skins are filled with sautéed kale, garlic and mozzarella for a comforting weeknight dinner.
Wash the potatoes and boil them whole for 30 minutes.
Preheat the oven to 180 degrees C/350 degrees F.
Cut the potatoes in half, scoop out most of the flesh (save for later). Season with salt and place in the oven on a baking sheet for 15 minutes.
Rinse the kale leaves and drain well.
Heat the coconut oil in a cast iron skillet, add the garlic and fry for a few seconds. Add kale and cook for 5 minutes, tossing frequently. Season with salt and pepper and set aside.
Remove potato skins from the oven. Fill them with cooked kale and top with mozzarella. Season with salt and pepper and bake for another 10 minutes.
Remove from the oven and sprinkle with fresh parsley.