The potato is a most versatile vegetable – it can be baked, boiled, fried, mashed, smashed and shredded – and yet, at the times, the tuber can suffer from being a buffet bore. Well, here’s one surprising spud, a brow-raiser, a potato bursting with pizzaz. Baked until tender, the russets are scooped out and mashed with leafy green kale, creamy fontina cheese, buttermilk and sour cream, then put in the oven again until golden. Still not shocked? These potatoes can be prepped in advance and thrown in the oven for the second baking just before guests arrive. How’s that for one exciting hot potato?
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