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
Details
Preparation time 35mins
Cooking time 40mins
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.
You'll also love
- Baked Hamburgers 0/5 (0 Votes)
- Beef Bourguignon from Le Creuset 0/5 (0 Votes)
- LIME FLUFF 0/5 (0 Votes)
- Strawberry Carrot Cake 0/5 (0 Votes)
- Baked Zucchini Chips with Paprika... 0/5 (0 Votes)
- GENDARME POTATOES 0/5 (0 Votes)
Review this recipe