Twice-Baked Potato Pie
- 6 large russet potatoes
- 1 large egg
- Kosher salt and cracked black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 4 ounces cream cheese
- 2 tablespoons olive oil
- Kosher salt and cracked black pepper
- Filling for the twice-baked potato pie
- 2 tablespoons olive oil
- 5 slices bacon
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and sliced
- 1 tablespoon chopped fresh thyme
- 1 bunch kale, stemmed and chopped roughly
- 1 cup shredded cheddar
- 1 cup shredded Parmesan
- 1/2 bunch green onions, sliced
- This recipe is gluten-free
- Produce
- Garlic (2 cloves)
- Green onions (1/2 bunch)
- Kale (1 bunch)
- Onion, medium (1)
- Russet potatoes, large (6)
- Thyme, fresh (1 tablespoon)
- Meat
- Bacon (5 slices)
- Cooking & Baking
- Filling (1)
- Kosher salt and cracked black pepper (2)
- Olive oil (4 tablespoons)
- Dairy
- Butter (2 tablespoons)
- Cheddar (1 cup)
- Cream cheese (4 ounces)
- Parmesan (1 cup)
- Whole milk (1 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on glutenfreegirl.com
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Recipe Stats
Published November 2, 2012 (3 months ago).
207 people saved this recipe.
