Delicious and healthy grass fed butter slathered on a kale stuffed baked potato. It doesn’t get much better than that.

  • SIDE

  • serves-party-many

    3 People

  • cooktime
  • TIME

    1¼ hours



3 baking potatoes
Coarse sea salt
1 onion caramelized
50 g of pancetta
1 head of kale, chopped
3 Tbsp Rolling Meadow Dairy grass fed butter
Salt & pepper to taste


1. Preheat oven to 400F.
2. Fill a shallow baking pan or cast iron skilled with coarse sea salt. Wash and scrub potatoes, puncturing them in a few places so steam can escape. Rub them in salt, then nestle them in for baking. Bake for about 1 hour, or until knife goes in without any resistance.
3. While potatoes are baking caramelize the onions.
4. In a small pan render pancetta until cooked. When onions are nice and caramelized add pancetta, then add in kale. If mix doesn’t begin to steam add a small splash of water and cook until kale is nice and wilted.
5. Remove potatoes from oven, and brush off salt. Make a slit down the center of the potato and gently push from the ends to create a little pocket. Place one tablespoon of butter in the pocket. Stuff with kale, and season with salt and pepper as desired.