Kale Bacon Caesar Stuffed Potatoes
10
Minutes
Prep Time
60
Minutes
Cooking Time
80
Minutes
Total Time
4
Serves Servings
Video Recipe Below:
Ingredients
- 1 Bag Harvest Fresh Chopped Kale
- 1 Package Raw Harvest Foil Potatoes
- 6 Bacon, cooked, thick-cut, and chopped
- 1 Tbsp. Olive Oil
- ¼ Tsp. Salt
Kale Caesar Dressing
- 1 Egg Yolk
- 1 Tbsp. Dijon Mustard
- 3 Tbsp. Mayonnaise
- 2 Anchovy fillets, finely chopped
- 2 Garlic Cloves, minced
- 3 Tbsp. Lemon Juice, fresh
- ½ Cup Olive Oil + 1 Tbsp
- ½ Cup Parmesan Cheese, grated
- Salt and Pepper to Taste
Crumb Topping
- 2 Tbsp Butter
- 1 Garlic Clove, minced
- ½ Cup Panko Breadcrumbs
Directions
- Bake Foil Potatoes: Preheat oven at 450 degrees. add foil potatoes directly on oven rack in oven, bake for 45-60 minutes, rotating every 10 minutes. Pierce Potatoes using a fork, for softness and potato is cooked.
- For Crumb Topping: In a Skillet, on medium heat, add butter, once melted, add garlic, sauté until fragrant, add panko, stirring, until golden and crisp. Remove from heat aside.
- For Kale Dressing: In a bowl, whisk egg yolk, mustard, mayonnaise, anchovy, garlic, and lemon juice, until all combined. Add oil in slowly, whisking constantly, until thick, add parmesan cheese, salt, and pepper, whisk until combined. Set aside.
- Kale Bacon Caesar Assembly: In a large bowl, add Chopped Kale, and massage with 1 Tbsp. Olive oil and salt. Then add, dressing, top with cooked bacon bits, crumb topping, and ready to serve.
- For Assembly: Slice Potatoes lengthwise and top with Kale Bacon Caesar and drizzle crumb topping on top and ready to serve.
What You Need
