Preheat your oven to 400F. Cut the top of the garlic head off crosswise, so that the cloves are exposed. Rub the half teaspoon olive oil over the cloves, then wrap the head of garlic in foil. Place the garlic and the four potatoes onto a baking sheet. Bake for 45-55 minutes, or until the potatoes are completely fork tender. Remove the potatoes and garlic from the oven. Allow the potatoes to cool for about 10 minutes, until they can be handled. Raise the oven temperature to a broil.

About 15 minutes before the potatoes and garlic are ready, bring a pot of water to boil with a steamer attachment. Steam the chopped kale till tender (about 3 minutes).

Slice the potatoes in half lengthwise. Use a spoon to gently scoop the flesh out, making sure not to break the skins. Transfer the potato flesh to a mixing bowl. Squeeze the roasted garlic right into the potato; the cloves should be very soft and slip out of the skin easily when you give it a good squeeze.

Add the non-dairy milk (starting with 1/2 cup), vegan buttery spread (I used about 1 1/2 tablespoons), and the nutritional yeast to the potato/garlic mixture. Use a potato masher or a large fork to mash the potatoes, adding extra non-dairy milk as needed to achieve a creamy texture. The potatoes should be a bit chunkier and less fluffy than traditional mashed potatoes, but the garlic should be well incorporated; if any cloves are hard to mash, you can use the back of a fork to break them down. Taste the potatoes and add salt and pepper as needed. Fold in the kale, taste again, and adjust seasonings to taste.

Scoop the potato/kale mixture into the empty potato skins. Top each with about a half tablespoon of vegan parmesan, hempesan, nutritional yeast, or breadcrumbs. Place the baking sheet under the broiler for 5 minutes, or until the tops of the potatoes are crispy and gently golden. Serve.