Kale Stuffed Baked Potatoes

You might think this is an unlikely combination, but it is almost better than the classic baked potato topped with all the usual fixin’s of butter, sour cream, bacon bits and chives.

If you want cheese, add some slices inside the baked potato then fill with fresh kale pesto.

Kale Stuffed Baked Potatoes

Marla Hingley

Best baked potato you'll ever have! Omit cheese for dairy free version.

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Servings 4

Ingredients

  

1x2x3x

• 4 Russet or your choice potatoes, scrubbed
• 1/2 cup Kale Pesto
• 4 slices Swiss or your choice cheese, optional

Instructions

 

• Prepare Kale Pesto according to directions (Steps 2-4).
• Piece and bake potatoes until soft (in oven at 375°F for 30-45 minutes, or in microwave on high for 10 minutes).
• Split cooked potatoes lengthwise, lay cheese slices inside, then top with 2 Tbsp pesto into each potato.
• Season with salt and pepper, then broil for a few minutes in the oven until cheese is melted.

Notes

Omit cheese for dairy free version (for pesto, add 1/4 cup more nuts to replace the volume lost from the Parmesan cheese).

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