Adapted/Inspired by from Smitten Kitchen
4 Russet potatoes
1 bunch tuscan kale or 10 oz spinach, chopped
1 bunch beet greens, chopped
3 scallions sliced thinly
3/4 cup sour cream
1 cup Gruyere
Preheat oven to 400*F. Wash potatoes thoroughly, prick with a fork all over and bake for 1 hr and 15 minutes until fully baked. Let cool. Meanwhile, sauté kale/spinach with beet greens in a bit of olive oil. Season with salt. Chop the sautéed greens finely and place in a large mixing bowl. Sauté scallions in butter until translucent and softened. Add the scallions to the mixing bowl. Cut each potato lengthwise and scoop out all but the last 1/4 inch potato leaving a nice layer of potato atop the skin. Mash the potato, scallions and greens in the bowl, add sour cream, and 3/4 cup cheese. Season to taste. Pack the empty potato halves with the stuffing, sprinkle with the rest of the gruyere and bake for 20 minutes until the cheese is lightly browned and bubbling. Enjoy!