Havarti and Kale Stuffed Baked Potato


  • 2 Slices GODSHALL’S Turkey Bacon (Lightly Browned and Chopped) or GODSHALL’S Smoky CRUMBLZ
  • 3 Potatoes (Sliced Vertically)
  • Olive Oil
  • Sea Salt
  • 2.5 oz Kale (Chopped)
  • 2 Cloves of Garlic (Minced)
  • Butter (For Sautéing)
  • 1/2 Cup Heavy Cream
  • 1/2 Cup Havarti Cheese
  • Salt (For Taste)
  • Pepper (For Taste)


  1. Cook GODSHALL’S Turkey Bacon until lightly browned and chop. Ignore this step if using GODSHALL’S Fully Cooked Uncured Turkey Bacon CRUMBLZ
  2. Pre heat oven to 400 degrees F.
  3. Place potatoes on a baking sheet with foil or non-stick cooking spray.
  4. Using a fork, pierce your potatoes a few times.
  5. Rub with olive oil and sprinkle with sea salt.
  6. Bake for approx. 50 minutes until potatoes are tender.
  7. Remove from oven and slice vertically.
  8. Remove stem from each kale leaf and wash. Then, chop into pieces.
  9. Bring a pot of water to a boil. Next, add kale until bright green and tender (Approx. 5-10 minutes.)
  10. Using the same pot over medium-high heat, drizzle of  butter for sautéing.
  11. Add your minced garlic and sauté for approx. 1-2 minutes.
  12. Next, add cream and majority of the kale and simmer.
  13. Season with salt and pepper for taste.
  14. Cook until cream begins to reduce and thicken.
  15. Stir in your havarti cheese.
  16. Add mixture to top of baked potatoes
  17. Garnish with bacon and extra chopped kale.
  18. ENJOY!