Go Back
Email Link
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Dairy-Free and Whole30 Zuppa Toscana Potato Skins
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.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer
Cuisine:
Italian
Servings:
12
skins
Calories:
Author:
Kristi Barnes
Ingredients
6
medium Russet potatoes
baked
2
tbsp.
ghee
melted (If you can't tolerate dairy, use 4 tbsp.
avocado oil
instead of half
ghee
/half
avocado oil
.)
2
tbsp.
avocado oil
2
c.
finely chopped kale leaves
1
lb.
ground Italian sausage
1
tsp.
garlic powder
1
tbsp.
Italian seasoning
1
tsp.
crushed red pepper
8
oz.
full fat canned coconut milk
sea salt
to taste
freshly ground black pepper
Instructions
Preheat oven to 400°F.
At this point, your potatoes should be baked and cooled enough to touch.
Cut the potatoes in half lengthwise.
Scoop out the insides, leaving some of the potato in the skins. I use an
ice cream scoop
.
Mix the melted
ghee
and
avocado oil
in a small dish.
Brush
the ghee mixture on both sides of the potato skins.
Sprinkle the insides lightly with
salt
.
Place potato halves face-down on a
sheet pan
and bake for 5 to 8 minutes.
In a
skillet
, brown the Italian sausage and cook on medium-high heat for 5-7 minutes.
Add the
Italian seasoning
and
crushed red pepper
.
Saute 3 minutes.
Add the
garlic powder
.
Stir for 1 minute.
Add the kale and
coconut milk
and stir until kale is very wilted, about 5 minutes.
Add
salt
and
pepper
to taste.
Using
tongs
, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
Remove the potatoes from oven.
Fill each skin with the Zuppa Toscana mixture.
Return to the oven to crisp the meat, about 5-7 minutes.