Paleo Potato Skins literally are the perfect food. I mean they’ve got protein, fats, carbs and so much more!
Dang I love me some tater skins. Loaded up with cheese, bacon, chives, sour cream – maybe some chili if I’m feeling extra saucy. Oh and ranch dressing, cuz Texas style. I have had this craving lately for some reason and I finally decided to just make them the paleo way.
Now, I’m not super interested in debating whether potatoes are paleo. They are. There’s some science HERE if you want to read more. Ultimately, I eat them, I do well with nightshades, and you can pry them out of my dead hands. But hey, I’m all for this phenom we call “you do you” so if potatoes do not work for you, please scroll to the literal HUNDREDS of other recipes here that do not include potatoes. It’s so easy like that! Magical almost.
So now back to business. I often dreamed of how to pull together a sort of bar food specialty in a way that can be not so awful and I finally figured it out. I’ve included dairy free cheese and dairy free ranch, both made with good fats and better starches (where needed) and I’d like to celebrate this in a moment of silence.
Ok now that that’s done, let’s move onto eating. Well first cooking, then eating. Down below is all the “stuff” you need for these paleo potato skins, whether you are making them for game day or just A day.Print
Paleo Potato Skins
1.5 pounds small Russet potatoes
Avocado, olive oil, or ghee
8 ounces crisp pasture raised bacon
1 batch Predominantly Paleo “Cheese”
1 batch Predominantly Paleo Dairy Free Ranch
Fresh minced chives
1. Bake or microwave your potatoes so that the insides become soft and able to be scooped. To bake, preheat your oven to 425. Place the potatoes on a baking sheet and bake for 45-50 minutes. If microwaving, place the potatoes on a microwave safe plate and cook on high for 8 minutes.
2. Once your potatoes are cooked, allow them to cool slightly then slice lengthwise in half. Scoop out the insides of each half of the potatoes, leaving about 1/4 inch perimeter.
3. Now oil the skins on the outside and sprinkle sea salt on them.
4. Place the potato skins back on your baking sheet and bake for 10 minutes; flip them and bake another 10 minutes
5. Now begin to fill them with the toppings: first with the cheese, next with the bacon and finally with the ranch and chives.
6. If you’d like the cheese melted, pop the cheese filled potato skins back into the oven for a minute or two then spread the cheese with a spoon before filling it with the remaining ingredients.
Want more recipes with potatoes? I thought you might. Go HERE to find recipes like
ONE POT INSTANT POT MEATLOAF, MASHED POTATOES, AND GRAVY
SWEET POTATO BACON TOTS
PALEO AU GRATIN SWEET POTATOES
INSTANT POT ROASTED POTATOES
Bethany @ Athletic Avocado says
Mmmmmm I love me some potato skins! Super stoked about the addition of avocado 🙂
Jess @ Crunchy Hot Mama says
Oh, snap! These look and sound delish! I’m not too proud to say that back in the day I used to throw down some serious tater skins from a certain TGIF restaurant :/ If I only knew then what I know now…#lifegoeson
I can’t wait to give these a try and find more yummy recipes from you site! Thanks for sharing 🙂
Hope you like em!
Cinnamon Cappel says
Mmmm ranch good on everything
Couldn’t agree more!