Kale & Crispy Garlic Chips Baked Potatoes

Piled so high you can barely see the spud, stuffed baked potatoes are the ultimate comfort food—no matter what comforts you.
kale and crispy garlic chips baked potato
  • 4Servings



  • Four 6- to 8-oz. potatoes
  • Olive oil


  • 1/4 cup olive oil, plus more for drizzling
  • 8 cloves garlic, thinly sliced
  • 1 bunch kale, stems removed and leaves torn into bite-size pieces (about 8 cups)
  • 1/4 tsp. crushed red pepper


Potatoes: Pierce four 6- to 8-oz. potatoes all over with a fork. Place on a baking sheet, rub with olive oil and season. Bake at 425° until tender when pierced with a fork, 50 to 60 minutes. Split the top of each potato, being careful not to cut all the way through. With a fork, fluff potatoes until flesh is airy; season.

Topping: In a large skillet, heat 1/4 cup oil over medium; add the garlic and cook, stirring constantly, until golden, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel. Add the kale; cook over medium-high, stirring constantly, until softened, about 3 minutes. Add the crushed red pepper; season. Drizzle fluffed and seasoned potatoes with oil; top with the kale and garlic chips.

As seen on Rachael Ray Every Day's March 2017 cover:

March 2017 cover