Ingredients:

Directions:

1. Preheat the oven to 425 degrees F. Scrub the potatoes clean, prick a few holes in the skin with a fork, and bake for 45 to 55 minutes or until tender when pierced with a fork. (Alternatively, you could cook the potatoes in the microwave if you are short on time.)

2. Meanwhile, set a skillet over medium heat and add the bacon without overcrowding the pan (no cooking oil is necessary). Cook for several minutes or until the bacon starts to curl up and darken on the bottom. Flip and cook for several minutes longer until cooked all the way through or to your desired doneness. I like my bacon crispy, so I cook it until both sides are dark brown. Drain on a paper towel lined plate, set aside, and reserve 1 tablespoon of bacon grease.

3. Wash the kale, remove and discard the large stems, and cut or tear the leaves into shreds. Heat the bacon grease back up in the same skillet and add the kale and garlic to the pan. Cook and stir until the kale wilts, about 1 to 2 minutes.

4. Once the potatoes are ready, slice them in half and carefully scoop the insides into a large mixing bowl (while being careful not to break the outer shell). Add the bacon, cooked kale, Parmesan, sour cream, milk, butter, salt, and pepper. Stir until well combined but do not overmix.

5 Turn the oven up to 450 degrees F, scoop the seasoned mixture back into the potato shells, and bake until the tops turn golden brown, about 10 to 15 minutes more. Serve warm or store the leftovers in the fridge for up to 4 or 5 days.

Source: https://www.cooking-mexican-recipes.com/authentic-carne-asada-street-tacos.html