Baked Potatoes with leeks and kale

Ingredients

• 4 large russet potatoes
• 1 cup chicken stock
• 1 leek peeled, cleaned and chopped
• 4 large kale leaves, using just the leaves (stalks removed) chopped coarsely
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 1/2 cup grated Parmesan cheese
• 6 chive stalks finely chopped