Kale Stuffed Baked Potatoes
Author: Marla Hingley
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Best baked potato you'll ever have! Omit cheese for dairy free version.
  • 4 Russet (or your choice) potatoes, scrubbed
  • ½ cup Kale Pesto
  • 4 slices Swiss (or your choice) cheese, optional
  1. Prepare Kale Pesto according to directions (Steps 2-4).
  2. Piece and bake potatoes until soft (in oven at 375°F for 30-45 minutes, or in microwave on high for 10 minutes).
  3. Split cooked potatoes lengthwise, lay cheese slices inside, then top with 2 Tbsp pesto into each potato.
  4. Season with salt and pepper, then broil for a few minutes in the oven until cheese is melted.
Omit cheese for dairy free version (for pesto, add ¼ cup more nuts to replace the volume lost from the Parmesan cheese).
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/kale-stuffed-baked-potatoes/