Roasted Fall Harvest Potato Skins
- 2 #38 200-count potato skins
- 4oz chopped butternut squash, large pieces roasted with garlic butter and thyme
- 2oz chopped sautéed kale
- 1oz cooked chopped bacon
- 2oz feta cheese
Fry the potato skins until golden brown. Mix the roasted butternut squash pieces with the sautéed kale and bacon, fill the skins, and place the feta cheese on top. Bake at 375–400°F for 1–2 minutes until the cheese has melted.