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These crispy, buttery Dairy-Free and Whole30 Zuppa Toscana Potato Skins are packed full of Italian sausage and kale, bursting with flavors of garlic, Italian seasoning and crushed red pepper. 

Dairy-Free and Whole30 Zuppa Toscana Potato Skins

  • Author: Kristi Barnes
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 12 skins 1x
  • Category: Appetizer
  • Cuisine: Italian

Description

These crispy, buttery Dairy-Free and Whole30 Zuppa Toscana Potato Skins are packed full of Italian sausage and kale, bursting with flavors of garlic, Italian seasoning and crushed red pepper.


Ingredients

Scale

Instructions

  1. Preheat oven to 400°F.
  2. At this point, your potatoes should be baked and cooled enough to touch.
  3. Cut the potatoes in half lengthwise.
  4. Scoop out the insides, leaving some of the potato in the skins. I use an ice cream scoop.
  5. Mix the melted ghee and avocado oil in a small dish.
  6. Brush the ghee mixture on both sides of the potato skins.
  7. Sprinkle the insides lightly with salt.
  8. Place potato halves face-down on a sheet pan and bake for 5 to 8 minutes.
  9. In a skillet, brown the Italian sausage and cook on medium-high heat for 5-7 minutes.
  10. Add the Italian seasoning and crushed red pepper.
  11. Saute 3 minutes.
  12. Add the garlic powder.
  13. Stir for 1 minute.
  14. Add the kale and coconut milk and stir until kale is very wilted, about 5 minutes.
  15. Add salt and pepper to taste.
  16. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  17. Remove the potatoes from oven.
  18. Fill each skin with the Zuppa Toscana mixture.
  19. Return to the oven to crisp the meat, about 5-7 minutes.

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