× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Yummy Baked Potatoes

This flavorful yummy baked potatoes. Recipe combines baked potatoes with tasty leeks and kale.

Share this

Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: BakedPan Fried


Side Dish

Prep Time

20 Mins

Cook Time

80 Mins


Serves 4


This flavorful yummy baked potatoes. Recipe combines baked potatoes with tasty leeks and kale.


  • 4 large Russet Potatoes
  • 1 cup Chicken Stock
  • 1 Leek, peeled, cleaned and chopped
  • 4 large Kale Leaves, using just the leaves (stalks removed) chopped coarsely
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ½ cup grated Parmesan Cheese
  • 6 Chive Stalks, finely chopped


  1. Preheat oven to 400 degrees. Poke 10 deep holes all over the potato so moisture can escape while baking. Transfer the potatoes onto a baking sheet and into the oven. Bake the potatoes for 1 hour until the skin feels crisp and the center is tender.
  2. Remove the potatoes from the oven and allow them to cool for 10 minutes. Slice the potatoes in half lengthwise and scoop the inside into a mixing bowl, being sure not to break the skin.
  3. Mash the potatoes with ½ cup of the chicken stock and set aside.
  4. In a large a saucepan over medium heat, combine the olive oil and butter. Add the chopped leeks and kale and sauté until tender, about 6-7 minutes. Add ½ cup of chicken stock and continue to simmer until absorbed.  When the kale and leeks are tender, add them to the mashed potato mixture and season salt and pepper to taste. Stir in ¼ cup of the Parmesan cheese. Divide the mixture evenly into the potato skins and sprinkle with remaining Parmesan cheese.
  5. Return the potatoes into the oven and bake for 10 – 15 minutes more.  Sprinkle with extra Parmesan as needed and season with salt and pepper.


Photo by Better Homes & Gardens Contributing Food & Lifestyle Editor Gaby Dalkin.

Never baked a potato before?  See How to Bake a Potato


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up