Pierce 4 russet potatoes with a fork; microwave 15 minutes. Puree 1/4 cup toasted walnuts in a food processor with 1/4 cup each olive oil and grated parmesan and 1 garlic clove. Add 2 cups chopped kale and 1/2 cup grated Swiss cheese; puree. Season with salt and pepper. Serve with the potatoes.
Photograph by Justin Walker
Recipe courtesy of Food Network Magazine
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