Cheesy Bacon and Kale Potato Skins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/4 cup olive oil
- 3/4 cup almonds or pine nuts
- 1/4 cup shredded parmesan cheese
- 5 slices bacon
- 2-3 cloves garlic
- 2 tablespoons oil divided
- 5 medium russet potatoes
- 5 ounces kale
- 1 handful basil leaves or other herbs (optional - see notes)
- 1 cup cooked chickpeas (optional - see notes)
- 1 cup any kind of shredded cheese - i used chihuahua che
- Carbohydrate 20.8264962070828 g
- Cholesterol 13.9527177988853 mg
- Fat 20.2995321260959 g
- Fiber 1.66887851355018 g
- Protein 5.13066652750658 g
- Saturated Fat 4.78152841816101 g
- Serving Size 1 1 potato skins - serving size is 1 skin (150g)
- Sodium 169.455079032027 mg
- Sugar 19.1576176935327 g
- Trans Fat 1.39348291335513 g
- Calories 281 calories
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.
