Supper-Stuffed Baked Potatoes

Supper-Stuffed Baked Potatoes
Supper-Stuffed Baked Potatoes

PREP TIME

35

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 4

    russet potatoes

  • 6

    tbsp unsalted butter

  • 1

    12 oz pkg keilbasa cut into 4 pieces and halved lengthwise

  • 2

    leeks, halved and thinly sliced

  • 1/2

    small head savoy or green cabbage, thinly sliced

  • Kosher salt and ground pepper

  • 1

    c shredded gruyere cheese

  • 2

    tbsp chopped fresh parsley

  • Spicy brown or whole grain mustard

Directions

Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork. Microwave until tender, about 15 mins. Melt 1 tbsp butter in a large skillet over medium heat. Add the keilbasa and cook, turning, until lightly browned, 5 mins. Transfer to a plate and cover to keep warm. Melt 3 tbsp butter in the skillet. Add the leeks and cook, stirring occasionally, until cabbage is tender, 4 mins. Split the potatoes in half and arrange on a baking sheet. Top each with 1/2 tbsp butter and 2 tbsp cheese. Fluff the inside with a fork to combine. Season with salt and pepper. Divide the keilbasa among the potatoes and top with cabbage mixture. Toss the remaining 1/2 c cheese with parsley and sprinkle on top. Bake until cheese is melted, about 10 mins. Serve with mustard for dipping sauce.

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