At a Glance
- Potato Type: Russet
- Prep Method: Baked
- Yield: 4
Recipe By: United States Potato Board
Winner of the US Potato Board’s Ultimate #TopTater Recipe Contest, in partnership with Better Homes and Gardens magazine, this flavorful Yummy Baked Potatoes recipe combines baked potatoes with tasty leeks and kale. Photo by Better Homes & Gardens Contributing Food & Lifestyle Editor Gaby Dalkin.
- 4 large Idaho baking potatoes
- 1 cup chicken stock
- 1 leek peeled, cleaned and chopped
- 4 large kale leaves, using just the leaves (stalks removed) chopped coarsely
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup grated Parmesan cheese
- 6 chive stalks finely chopped
Preheat oven to 400 degrees. Poke 10 deep holes all over the potato so moisture can escape while baking. Transfer the potatoes onto a baking sheet and into the oven. Bake the potatoes for 1 hour until the skin feels crisp and the center is tender.
Remove the potatoes from the oven and allow them to cool for 10 minutes. Slice the potatoes in half lengthwise and scoop the inside into a mixing bowl, being sure not to break the skin.
Mash the potatoes with ½ cup of the chicken stock and set aside.
In a large a saucepan over medium heat, combine the olive oil and butter. Add the chopped leeks and kale and sauté until tender, about 6-7 minutes. Add ½ cup of chicken stock and continue to simmer until absorbed. When the kale and leeks are tender, add them to the mashed potato mixture and season salt and pepper to taste. Stir in ¼ cup of the Parmesan cheese. Divide the mixture evenly into the potato skins and sprinkle with remaining Parmesan cheese.
Return the potatoes into the oven and bake for 10 – 15 minutes more. Sprinkle with extra Parmesan as needed and season with salt and pepper