A generous dollop of sour cream always makes its way onto our baked potatoes. But recently, we’ve been craving a vegetable version of this treat, and gorgeous Swiss chard is the perfect option. Creamed Swiss chard in goat cheese satisfies our craving for something creamy-rich on top of baked potatoes, but it also adds the wonderful texture and flavor of a chewy green. It’s our way of including a great vegetable with our potatoes, while at the same time being a little indulgent. Life is about balance, and these baked potatoes are a great example of it—well, at least a culinary one!

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  • 3 medium potatoes
  • 1 tablespoon unsalted butter
  • 1 large shallot, minced
  • 1 pound (455g) Swiss chard, ribs and tough stems removed, leaves roughly chopped
  • 2 tablespoons heavy cream
  • ¼ cup (60g) goat cheese
  • ¼ teaspoon kosher or sea salt
  • Freshly cracked black pepper, to taste



  1. Preheat the oven to 350°F (175°C). Pierce each potato several times with a fork, and wrap them individually in aluminum foil. Bake for 45 minutes, or until well cooked on the inside.
  2. In a large pan, heat the butter over medium heat. Add the shallot and cook until soft.
  3. Add the Swiss chard and cook until wilted.
  4. Add the cream, goat cheese, salt, and pepper. Cook, stirring occasionally to combine, until the cheese is completely melted, about 3 minutes.
  5. Cut the baked potatoes in half and spoon the hot creamed chard over the tops.