3 baking potatoes
coarse sea salt
1 onion caramelized
50 g of pancetta
1 head of kale, chopped
3 tbsp Rolling Meadow Salted Butter
salt & pepper to taste
Kale-Stuffed Baked Potato
Delicious and healthy grass fed butter slathered on a kale stuffed baked potato. It doesn’t get much better than that.
Cook time : 1 hr 15 mins
Serves : 3 people
Easy
Gluten-Free
Long (>60 min)
Lunch
Featured Rolling Meadow Products:
Ingredients
How To Make It
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.