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.
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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