Thursday, January 19, 2012

Baked Potato w/ Creamy Kale Filling

My 2 favorite ingredients, (kale and potato), in 1 mouthwatering dish? SIGN ME UP.

  • 4 large russet potatoes
  • 4 bushels of kale, washed, chopped, and stemmed
  • 1 avocado, peeled, cored, and chopped
  • 1/2 purple cabbage, grated
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 squirts honey mustard
Serves 4.
  1. Bake the potatoes for 50 minutes at 400 degrees.
  2. Meanwhile, in a tall cup, stir olive oil, vinegar, and mustard with a fork until uniform consistency.
  3. Place kale, avocado, cabbage, and dressing in a large bowl. Toss until creamy.
  4. Cover bowl with plastic wrap, and allow kale to marinate in the refrigerator for 30 minutes.
  5. Once potatoes are done and soft inside, slice open.
  6. Fill with 3 spoonfuls of creamy salad, and dig in kale lovers!


  1. I recently made some twice-baked sweet potatoes with kale in them and learned that sweet potatoes and kale are a perfect combo!

  2. I'm always looking for different things to put on top of baked potatoes. I'm adding this to my list!

  3. Wow, this is on my list of things to make!!

    1. Thank you Lauren!! (I ate mine right after I took this picture haha!)

  4. This looks incredible.