I’ve been on the hunt to find delicious, healthy recipes to share with you and this one definitely caught my eye. Who doesn’t love potato skins, especially when they involve bacon and cheese? These would make the perfect Superbowl party appetizer.
The original recipe used regular bacon, but you could always use turkey bacon if you are looking to cut the fat content. It’s really not that much bacon, though, so I think either way would be fine. You can also reduce the amount of cheese if you are looking for something with a little less calories. I’m loving that this recipe calls for the nut/chickpea/kale/herb mixture for the filling. Those super foods will leave you feeling full and satisfied. I think that carbs tend to get a bad rep, but carbs are not bad for you! You need good quality carbs for energy to help get you through your day. Potatoes are a very healthy carb choice and they don’t contain any gluten.
- 5 slices bacon (turkey bacon if you want to lighten the fat content)
- 5 medium russet potatoes
- 2 tablespoons olive 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 olive oil
- ¼ cup shredded Parmesan cheese
- 2-3 cloves garlic
- ½ teaspoon salt
- 1 cup any kind of shredded cheese
- 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.
- I like to put the chickpeas in the kale mixture because it helps to bulk it up and add some filling power to the potato skins. This would still work just fine without the chickpeas – it would just be a thinner kale pesto and it wouldn’t fill the skins as much.
- If you don’t have any fresh herbs, don’t sweat it. I make versions of this kale pesto sauce stuff all the time and it works beautifully with fresh herbs like basil, but it can also hold its own in the flavor department without the herbs.
Original recipe found HERE