½ medium avocado
1 cup Taylor Farms Kale & Spinach
¼ cup fresh dill
3 Tbsp almond milk (or milk of your choice)
1 tsp Dijon mustard
1 tsp lemon juice or apple cider vinegar
½ tsp onion powder
½ tsp salt
¼ tsp pepper
¼ tsp paprika, plus more for garnish
Chives, for garnish
Preheat oven to 190º C. Place potatoes on a baking sheet. Bake for 30-35 minutes, until potatoes are fork tender.
Remove potatoes and cool to the touch. Cut potatoes in half lengthwise. Scoop out most of the filling of each half and place into the bowl of a food processor. Place the potato skins back on the baking sheet; cook for 5-7 more minutes, until crispy.
In the food processor with the potato filling, add avocado, greens, dill, milk, mustard, lemon juice, onion powder, salt, pepper and paprika. Blend until completely smooth, adding more milk if needed.
Place a small scoop of the filling into each potato skin. Garnish with paprika and chives.