Cheesy Bacon & Kale Potato Skins
Cheesy Bacon & Kale Potato Skins could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 11g of protein, 26g of fat, and a total of 371 calories. This recipe serves 10. For $1.2 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe from Pinch of Yum has 3406 fans. Many people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes around 45 minutes. If you have salt, kale, russet potatoes, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is excellent. Try Cheesy Bacon Potato Skins, Cheesy Potato Skins, and Cheesy Potato Skins for similar recipes.
Servings: 10
Ingredients:
5 slices bacon
1 tablespoon butter
1 cup any kind of shredded cheese - I used Chihuahua cheese
1 cup cooked chickpeas (optional - see notes)
1 handful basil leaves or other herbs (optional - see notes)
2-3 cloves garlic
5 ounces kale
2 tablespoons oil, divided
¼ cup olive oil
¼ cup shredded Parmesan cheese
¾ cup almonds or pine nuts
5 medium russet potatoes
½ teaspoon salt
Equipment:
paper towels
oven
baking sheet
food processor
Cooking instruction summary:
BACON: Fry the bacon until crispy. Transfer to a paper towel lined plate. When cool enough to handle, crumble or chop the bacon into small pieces. Set aside.POTATOES: Preheat the oven to 400 degrees. Wash and dry the potatoes. Rub or brush them with 1 tablespoon oil. Place on a large baking sheet and bake for 40 minutes. When they're cool enough, slice the potatoes in half, scoop out most of the flesh (use for another recipe - yay mashed potatoes!), but leave a little bit attached to the skin to help them hold their shape. Melt the butter and combine with the remaining tablespoon oil. Brush the insides and outsides of the skins with the butter/oil and bake for another 5-10 minutes, skin side up, until nice and crispy.KALE: In a food processor, pulse the kale, nuts, herbs, chickpeas, olive oil, Parmesan, garlic, and salt until smooth.ASSEMBLY: Fill each of the potato skins with the kale mixture. Top with crumbled bacon and cheese. Bake for 5-10 minutes until ooey-gooey melty and delish. Sprinkle with extra bacon or herbs before serving to make it look extrafancy.
Step by step:
1. BACON: Fry the bacon until crispy.
2. Transfer to a paper towel lined plate. When cool enough to handle, crumble or chop the bacon into small pieces. Set aside.POTATOES: Preheat the oven to 400 degrees. Wash and dry the potatoes. Rub or brush them with 1 tablespoon oil.
3. Place on a large baking sheet and bake for 40 minutes. When they're cool enough, slice the potatoes in half, scoop out most of the flesh (use for another recipe - yay mashed potatoes!), but leave a little bit attached to the skin to help them hold their shape. Melt the butter and combine with the remaining tablespoon oil.
4. Brush the insides and outsides of the skins with the butter/oil and bake for another 5-10 minutes, skin side up, until nice and crispy.KALE: In a food processor, pulse the kale, nuts, herbs, chickpeas, olive oil, Parmesan, garlic, and salt until smooth.ASSEMBLY: Fill each of the potato skins with the kale mixture. Top with crumbled bacon and cheese.
5. Bake for 5-10 minutes until ooey-gooey melty and delish. Sprinkle with extra bacon or herbs before serving to make it look extrafancy.
Nutrition Information:
covered percent of daily need
