CHEESY BACON & KALE POTATO SKINS
INGREDIENTS
- 5 slices bacon
- 5 medium russet potatoes
- 2 tablespoons Extravagonzo Roasted Garlic Culinary Oil, divided
- 1 tablespoon butter
- 5 ounces kale
- ¾ cup almonds or pine nuts
- 1 handful basil leaves or other herbs (optional – see notes)
- 1 cup cooked chickpeas (optional – see notes)
- ¼ cup Extravagonzo Roasted Garlic Culinary Oil
- ¼ cup shredded Parmesan cheese
- 2-3 cloves Catch a Fire Italian Garlic
- ½ teaspoon salt
- 1 cup any kind of shredded cheese – I used Chihuahua cheese
INSTRUCTIONS
- 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 Extravagonzo Roasted Garlic Culinary 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 Extravagonzo Roasted Garlic Culinary Oil. Brush the insides and outsides of the skins with the butter/Extravagonzo Roasted Garlic Culinary 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, Extravagonzo Roasted Garlic Culinary Oil, Parmesan, Catch a Fire Italian 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.
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