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- 1 bunch curly or Tuscan kale
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 pound Idaho® Russet potatoes, scrubbed (do not peel)
- 1/8 teaspoon salt
- 1 cup) ricotta cheese (whole or part-skim)
- 1/2 cup prepared basil pesto sauce
- 1 egg
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup grated parmesan or Romano cheese
View Full Recipe at In Erika's kitchen
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 295g | |
| Calories 910 | |
| Calories from Fat 554 | 61% |
| Total Fat 62.04g | 78% |
| Saturated Fat 32.63g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 328mg | 109% |
| Sodium 2439mg | 102% |
| Potassium 299mg | 9% |
| Total Carbs 10.09g | 3% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.98g | 1% |
| Protein 76.28g | 122% |
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