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Dairy-Free and Whole30 Zuppa Toscana Potato Skins

Kristi Barnes
  • 50 minutes
  • Serves 12

INGREDIENTS

1 lb

Italian sausage, ground

1 tsp

Garlic powder

2 cups

Kale, leaves

6

Russet potatoes, medium baked

8 oz

Coconut milk, full fat canned

2 tbsp

Avocado oil

1

Black pepper, freshly ground

1 tbsp

Italian seasoning

1 tsp

Red pepper

1

Sea salt