| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 russet potatoes (about 8 ounces each)
- 6 tablespoons unsalted butter
- 1 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise
- 2 leeks (white and light green parts only), halved and thinly sliced
- 1/2 small head Savoy or green cabbage, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup shredded Gruyere cheese (about 4 ounces)
- 2 tablespoons chopped fresh parsley
- Spicy brown or whole-grain mustard, for serving
Instructions
- Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
- Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm.
- Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes.
- Split the potatoes and arrange on a baking sheet. Top each with 1/2 tablespoon butter and 2 tablespoons Gruyere; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining 1/2 cup Gruyere with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping.
Nutrition Facts
| Calories | 757 calorie |
| Total Fat | 49 grams |
| Saturated Fat | 24 grams |
| Cholesterol | 133 milligrams |
| Sodium | 1291 milligrams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 6 grams |
| Protein | 27 grams |
Reviews
This recipe was so delicious and easy. I made extra of the cabbage/leek mix and served most of the portions with half a potato and the extra cabbage, but that’s just my preference. Don’t skimp on the butter, that’s what makes it tasty 🙂
This is a really tasty recipe I would make again. To save some calories (a total of 757, which I think is a lot!), I used low-fat kielbasa and cut back on the amount of butter. While the baked potato is good, the highlight of this dish is the combination of the sautéed kielbasa and leeks/cabbage. Next time, I will skip the step of adding butter and cheese to the potato and fluffing it up, since I don’t think it added much to the final dish. Or I will just serve the potato (or noodles) next to it. But all in all, really good!