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:

Quickview
370k Calories
10g Protein
25g Total Fat
26g Carbs
18% Health Score
Limit These
Calories
370k
19%

Fat
25g
39%

  Saturated Fat
6g
41%

Carbohydrates
26g
9%

  Sugar
1g
2%

Cholesterol
23mg
8%

Sodium
321mg
14%

Get Enough Of These
Protein
10g
22%

Vitamin K
114µg
109%

Manganese
1mg
67%

Vitamin A
1606IU
32%

Vitamin C
23mg
29%

Copper
0.53mg
26%

Phosphorus
249mg
25%

Vitamin B6
0.49mg
24%

Potassium
660mg
19%

Magnesium
70mg
18%

Vitamin E
2mg
16%

Calcium
158mg
16%

Folate
53µg
13%

Iron
2mg
13%

Vitamin B1
0.19mg
13%

Zinc
1mg
12%

Fiber
3g
12%

Vitamin B3
2mg
11%

Vitamin B2
0.15mg
9%

Selenium
5µg
8%

Vitamin B5
0.54mg
5%

Vitamin B12
0.18µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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