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