Super-Stuffed Baked Potatoes
Super-Stuffed Baked Potatoes might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 771 calories, 28g of protein, and 51g of fat each. For $2.75 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe is liked by 62 foodies and cooks. This recipe from Foodnetwork requires unsalted butter, leeks, kielbasa, and savoy cabbage. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 40 minutes. All things considered, we decided this recipe deserves a spoonacular score of 86%. This score is tremendous. Similar recipes are Super-Stuffed Baked Potatoes, Super Stuffed Potatoes, and Super-Stuffed Mexican Potatoes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
2 tablespoons chopped fresh parsley
1 cup shredded Gruyere cheese (about 4 ounces)
1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
Kosher salt and freshly ground pepper
2 leeks (white and light green parts only), halved and thinly sliced
4 russet potatoes (about 8 ounces each)
1/2 small head Savoy or green cabbage, thinly sliced
6 tablespoons unsalted butter
Spicy brown or whole-grain mustard, for serving
Equipment:
microwave
oven
frying pan
baking sheet
Cooking instruction summary:
Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm. Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes. Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping. Photograph by Charles Masters
Step by step:
1. Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
2. Melt 1 tablespoon butter in a large skillet over medium heat.
3. Add the kielbasa and cook, turning, until lightly browned, 5 minutes.
4. Transfer to a plate; cover to keep warm.
5. Melt 3 tablespoons butter in the skillet.
6. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes.
7. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
8. Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes.
9. Bake until the cheese is melted, about 10 minutes.
10. Serve with mustard for dipping.
11. Photograph by Charles Masters
Nutrition Information:
covered percent of daily need
