Super-Stuffed Baked Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 757 calorie
- Total Fat
- 49 grams
- Saturated Fat
- 24 grams
- Cholesterol
- 133 milligrams
- Sodium
- 1291 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 6 grams
- Protein
- 27 grams
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
4 russet potatoes (about 8 ounces each)
6 tablespoons unsalted butter
1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
2 leeks (white and light green parts only), halved and thinly sliced
1/2 small head Savoy or green cabbage, thinly sliced
Kosher salt and freshly ground pepper
1 cup shredded Gruyere cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
Spicy brown or whole-grain mustard, for serving
Directions
- 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.