The Best Stuffed Baked Potatoes

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

 Directions

1.  Preheat the oven to 400 degrees F. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes.
2.  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.
3.  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.
4.  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.

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