Rainbow Baked Potatoes

Directions

1. 1
   Wrap each potato in a wet paper towel. Put them all in the microwave and nuke on high for 10 minutes. You can tell they're done when a fork pierces effortlessly through the flesh. Some older microwaves will take more than 10 minutes, some newer models will take less than ten minutes.
2. 2
   Throw the potatoes in the freezer for about 5 minutes to cool them down quickly, so you can handle them without burning yourself.
3. 3
   Preheat oven to 400.
4. 4
   Cut each potato in half and scoop out the soft middles, and lay the potato skins out on a large baking dish. Optional-- oil the baking dish with melted coconut oil
5. 5
   Blend the middles with the milk and garlic till smooth, add salt and pepper to taste. Stir in the thyme
6. 6
   Mentally divide the potato puree into 4 parts.
7. 7
   Scoop one of the parts into a piping bag and randomly pipe into the skins.
8. 8
   Take the second part and throw it in a blender with the carrots. Repeat step 7 with the carrot-potato mix
9. 9
   Take the third part of the puree and throw it in a blender with the beets. Repeat step 7 with the beet-potato mix
10. 10
    Take the last part of the potato puree and toss it in a blender with the kale. Repeat step 7 with the kale-potato mix.
11. 11
    Sprinkle a little more thyme over top, and brush tops of potatoes with melted coconut oil if desired.
12. 12
    Bake for 18-20 minutes, until puffed and crispy. Serve with love.