Paleo Potato Skins

Potato skins are so easy and crispy and filled with whatever your heart desires. These are paleo with crunchy bacon and a quick guacamole. Vegan? Leave out the bacon, no problem. Add black beans instead for a dash of protein and flavor.

  • 4 med Potatoes, try to find evenly sized potatoes
  • 3 tbs Ghee, melted
  • 1 tsp Sea salt
  • 1 tsp Garlic powder
  • ½ tsp Cumin
  • ½ tsp Cayenne pepper
  • 1 tsp Black pepper
  • 2 med Avocados, ripe and halved and seeded
  • 1½ med Limes, juiced
  • 1 tsp Sea salt
  • 4 stalks Green onions, chopped
  • 5 slices Bacon

1. Preheat oven to 400ºF.

2. Wash potatoes well and pierce with fork. Place on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 45 minutes. Remove and let cool for about 15 minutes.

3. Meanwhile, place bacon on a parchment-lined baking sheet and bake 18 to 20 minutes until crispy. Remove to a paper towel and crumble when cool.

4. In a large bowl, combine avocado flesh, lime juice, garlic powder, cumin, cayenne and salt. Mash together until combined and to desired smoothness. Adjust salt and cayenne to taste.

5. Set oven to broil. Slice each potato lengthwise in half and scoop out flesh, leaving about ¼ inch around edges. (Save potato insides for another dish or snack.) Brush inside and outside with ghee and season with salt and pepper. Broil cut side up until brown, about 3 to 5 minutes.

6. Remove potatoes from oven and place on a platter. Spoon guacamole evenly into each, then top with bacon and green onions. Serve warm.

Serves 6-8 | Prep Time 75 mins