Supper-Stuffed Baked Potatoes

By khojnicki

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

Preparation

Step 1

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.