Pic of Baked potatoes with cheesy kale filling

Baked potatoes with cheesy kale filling

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Vegetarian mains

Baked potatoes with cheesy kale filling

Side Serves 4 2h
These vegetarian baked potatoes hit that magic spot somewhere between decadent and worthy. They make a great simple and inexpensive midweek dinner and can be easily adapted to your kitchen contents: use chard or spinach if you have this in your veg box instead of kale, or use a smoky cheese such as Gruyère in place of cheddar.


  • 4 baking potatoes, about 250-300g each
  • olive oil
  • 50g curly kale, cabbage or chard
  • 150g strong Cheddar, grated
  • salt and pepper
Image of Baked potatoes with cheesy kale filling


Prep time: 10 min
Cooking time: 1h 50 min
  • Step 1

    Preheat oven to 200°C/Gas 6. Put the potatoes in a baking dish and prick a few times with a sharp knife. Rub the potatoes with a little olive oil and sprinkle over some sea salt, to help the skin crisp up.
  • Step 2

    Bake for about 1½ hours, more or less, depending on the size of your potatoes, until the insides are tender (insert a sharp knife) and the outsides nice and crispy.
  • Step 3

    While the potatoes are cooking, boil the kale for 4 minutes. Drain, refresh in a bowl of ice cold water, drain again, then pick the leaves away from the stems (discard the stems) and chop the leaves. Keep to one side.
  • Step 4

    When cooked, remove the potatoes from the oven. Leave until just cool enough to handle, then slice off the tops (serve with the potato, or they could be a chef's perk!).
  • Step 5

    Using a teaspoon, scoop out most of the insides, being careful not to break the skin. Mash in a bowl, adding ¾ of the cheese and the chopped kale.
  • Step 6

    Season with salt and pepper. Spoon the mixture back into the potatoes. Sprinkle over the rest of the cheese.
  • Step 7

    Bake for another 15-20 minutes, until golden and bubbling.

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