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Whole30 Loaded Potato Skins

Updated: Jan 17

A big bite of monster-pleasing flavor worthy of the big game!


Looking for a tasty bite for the big game? These loaded potato skins pack a boatload of flavor into a bite-size, Whole30-friendly package.


Start with russet potatoes, any eyes removed, scrubbed really well.


Rub the taters all over with oil (olive or avocado would be perfect), and sprinkle with salt and pepper. Bake at 350 degrees Fahrenheit till tender when pierced with a fork, 60-90 minutes (depending on size).


Once those bad boys are cool, split lengthwise and use a spoon to scoop out most of the insides, leaving about ⅛ inch of flesh inside the skins. Save the tater innards for some other tasty pursuit like tuna cakes, chowder, or mashed potatoes, and slice the hollowed-out skins in halves or thirds.



Stash the prepped skins in the fridge for up to two days if desired, or proceed with the deliciousness:


Chop about 10 oz bacon and fry in a pan till the fat is rendered and the bits are nice and crispy. Use a slotted spoon to transfer the bacon to a small bowl, and add about 1/4 tsp each smoked paprika and chipotle powder right to the rendered grease.



Brush the grease over the prepped skins, top each one with about 1 tsp of caramelized onions, and bake at 425 for about 17 minutes or till edges are all crisped up. Store extra grease for making griddle cakes or tamales.



Drizzle with avocado “crema” (blend on high: avocado, cilantro, plenty of lime juice, fresh garlic, salt and pepper), top with reserved bacon, and enjoy!



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