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Yummy Baked Potatoes


Winner of the U.S. Potato Board's Ultimate #TopTater Recipe Contest, in partnership with Better Homes and Gardens magazine, this flavorul recipe combines baked potatoes with tasty leeks and kale.  Photo by Better Homes & Gardens Contributing Food & Lifestyle Editor Gaby Dalkin.


4 large Wisconsin Russet Baker Potatoes
1CupChicken stock
1 leek peeled, cleaned and chopped
4 large kale leaves, using just the leaves (stalks removed) chopped coarsely
2TablespoonOlive oil
1⁄2Cupgrated parmesan cheese
6 chive stalks finely chopped


Preheat oven to 400 degrees F. Poke holes all over the potato so moisture can escape while baking. Transfer the potatoes onto a baking sheet and into the oven. Bake the potatoes for 1 hour until the skin feels crisp and the center is tender. (Cooking tip: To reduce cook time, place potatoes in a microwave-safe dish and cook on high for 12 minutes.)

Remove the potatoes from the oven (or microwave) and allow them to cool for 10 minutes. Slice the potatoes in half lengthwise and scoop the inside into a mixing bowl, being sure not to break the skin. 

Mash the potatoes with 1/2 cup of the chicken stock and set aside. 

In a large saucepan over medium heat, combine the olive oil and butter. Add the chopped leeks and kale and saute until tender, about 6 to 7 minutes. Add 1/2 cup of chicken stock and continue to simmer until absorbed. When the kale and leeks are tender, add them to the mashed potato mixture and season with salt and pepper to taste. Stir in 1/4 cup of the Parmesan cheese. Divide the mixture evenly into the potato skins and sprinkle with remaining Parmesan cheese. 

Return the potatoes into the oven and bake for 10 to 15 minutes more. Sprinkle with extra Parmesan as needed and season with salt and pepper. 


4 Servings
SourcePhoto and Recipe courtesy of Potatoes USA
Prep time20 minutes
Cook time1 1/2 hours