This is more of concept than a recipe so quantities are a bit vague.  Anyway, this is what I do:

Bake 4 large baking potatoes in the oven on a baking tray (I put a metal skewer through each one which speeds up the cooking – don’t bother microwaving – you know it’s not the same!) and bake for a good hour – hour and a half depending on their size and your oven.

Whilst they’re baking boil or steam a smallish bunch of kale until tender then chop finely, and steam-fry a finely chopped medium onion.

Make sure they’re soft and fluffy all the way through before halving them lengthwise, and across the widest part so they will sit flat on the plate without wobbling.

Scoop all that soft fluffy potato out into a bowl, leaving a thin shell that helps the potato keep some sort of integrity and not collapse in a heap.

Add whatever you like to add to your potatoes to mash – we use creamy soy milk, (low fat), houmous, salt and pepper, nooch etc, mash thoroughly, then stir in your onions and kale until really well combined.

Pile this filling back into  your potato shells place back on the baking tray and bake for another 15 minutes or so or until you can’t wait any longer.  Mmmmmmm.

NB: I will add a photo to this post when I remember not to eat them all so quickly…