Kale-Stuffed Baked Potato

Lynsey Walker

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

Side Side
Servings Serves 3 People
Preparation Time Takes 1 Hour 15 Minutes



  1. Preheat oven to 400ºF.
  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.

In This Recipe

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