Kale, Mushroom and Bacon Baked Potato

I had a hankerin’ for a baked potato, but I didn’t want to load it up with all the usual (bad for me) suspects.  This quick saute made for a delicious and somewhat healthy meal, and I didn’t even notice the missing cheese!

What you will need:

  • 1 Baked potato
  • 1 piece of bacon
  • 1/2 container of sliced mushrooms
  • 2-3 kale leaves (chopped)
  • Olive oil
  • Butter
  • Salt & Pepper
  • Garlic Powder or Garlic Granules

How to make it happen:

I like a kindof crispy potato skin, so I take the potato, make 3 or 4 stabs with a fork, then just put it into a 350 oven for about an hour.

For the topping

  1. Cut the piece of bacon into small pieces.  I use my kitchen scissors when I want to cut bacon into little pieces (also called lardons). Cook up the bacon, then set it aside on a paper towel.
  2. Pour out all but one tablespoon of bacon grease, then add the mushrooms to the pan.  Season these heavily with salt, pepper and garlic powder.  These can act as part of the seasoning on the potato.
  3. When the mushrooms are about done, add the kale to the mixture along with about a tablespoon of olive oil.  You can add a bit more salt and pepper as well.  The kale will cook down to about 1/8th of the original size, so don’t worry about adding too much!
  4. You probably want a touch of butter right on the potato… then add the mushroom/kale saute over the top.  Sprinkle the bacon pieces over the top and you’ve got yourself a meal!
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