These crispy and loaded potato skins are full of creamy mashed potatoes, crunchy bacon bits and fresh herbs. You are not going to believe this delicious recipe is 100% Whole30 compliant.
These are perfect as a side dish, a compliment to breakfast, and your kids will absolutely love them!
Just wanted to let you know the recipe for these loaded potato skins with bacon is sponsored by my friends at Applegate!
Sugar free bacon in these loaded potato skins!
I’ve been using Applegate products for years, and I could not wait to get my hands on their new Whole30 approved sugar free bacon. This hardwood smoked bacon does not have any sugar inside, but it certainly does not lack on flavor!
I knew I wanted to incorporate the sugar free bacon into these loaded potato skins. What’s incredible about this product is that you’ll never have to search for another Whole30 compliant bacon again.
More like this:
They’ve got this awesome store locator built into their site that’s super user friendly as well! Just click on “Where to Buy!”
It’s been a fun week here at The Movement Menu household. Anyone notice how I didn’t say “kitchen?” That’s because our kitchen has been completely demolished, mhmm.
We started renovating a little over a week ago, and boy have we gone for a ride since then. This is our first time ever taking on any kind of home renovation project, so you could say that we are in a bit over our heads.
Not in a bad way either. We are learning so much throughout the process, and it hasn’t made us shy away from possible renovation ideas for the future *in other parts of our home!*
I suppose I’ll have to wait until the kitchen project is done before I make any definitive statements about possible future projects. But let’s just say that all of the bumps along the road so far have been manageable, and I don’t hate anybody yet.
Because our kitchen has been demolished, I’ve been making a commute over to my parents’ home to do any cooking and photography that needs to get done. The process has been slightly stressful, as they don’t have the most ideal setup, but I’ve been making do.
Too bad my mom isn’t a fan of bacon or else Tim was going to have to share the leftovers with someone other than me. Gasp. I cannot imagine him being gracious about such a thing. Haha.
Both Tim and I are so excited to get off the grid next week and head to Spain. It will be so nice to take a break from all of the mayhem of moving, the renovation, etc.
This is going to be our last big trip before baby comes in July, and we are going to try our best to do and see as much as possible, while remaining flexible and open to the possibility of plans changing based on how I am feeling.
We’ve always been the type of couple that likes to play things by ear while on vacation… this is especially true for extended international trips.
My parents have always offered up some harsh criticism in regards to our lax way of traveling, as they tend to write out rigorous itineraries including exact times for when they will visit certain museums, go on tours, eat lunch and dinner, etc.
We just don’t roll that way. We’re trying to relax and enjoy… the only constraints we have are making it on time to the train station during our travel days.
Anyway, WHO is starting a Whole30 this month? Next month? Anytime before summer begins?
You have just got to include these loaded potato skins into the rotation. I know I am going to be making some ahead of time and throwing them in an airtight container in the freezer. I am confident they will reheat super well, too!
I can imagine myself pairing some of these potato skins with an egg-focused breakfast or eating them along side a big plate of roasted veggies and my favorite protein for lunch or dinner.
The additions of the crunchy bacon bits on top with the homemade Whole30 compliant ranch dressing (made with my Homemade Paleo Mayonnaise) is what really makes this recipe such a great one.
Oh, and I just know you are going to love these loaded potato skins with bacon. Let’s get cooking!
Loaded Potato Skins with Bacon (Whole30)These crispy and loaded potato skins are full of creamy mashed potatoes, crunchy bacon bits and fresh herbs. You are not going to believe this delicious recipe is 100% Whole30 compliant. These are perfect as a side dish, a compliment to breakfast, and your kids will absolutely love them!
|Cook Time||90 minutes|
|Prep Time||20 minutes|
- Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position. Line a baking sheet with parchment paper and set aside.
- Lightly coat each potato with extra melted ghee or coconut oil. Bake at 400 degrees Fahrenheit for about 1 hour and 15 minutes, flipping over half way through. Be sure to give them a nice push with your finger to make sure they have a bit of give. That will signal they are finished cooking. Set aside to cool.
- Heat a frying pan over medium heat until it begins to lightly smoke. Add no sugar bacon and cook for 3-4 minutes on each side, until it reaches your desired level of doneness. Transfer to a paper-towel lined plate or tray to cool off and drain. Reserve the bacon fat inside the pan.
- Roughly chop the kale. Add the kale to the frying pan full of bacon fat. Sauté over medium heat until lightly browned and cooked through. This should take 4-5 minutes. Set aside.
- Once potatoes are done cooling, cut each one in half all the way through lengthwise. Carefully spoon out the inside of each potato and transfer insides to a large mixing bowl, leaving a thin layer on the inside of the skin, about 1/4" thick.
- Using a potato masher or fork, mash together the potato with ghee and coconut milk. Add sea salt and black pepper, to taste. Mash until it is creamy and smooth throughout. Transfer the kale mixture evenly amongst the potato skins. Add the potato mixture on top.
- Roughly chop the bacon into small bits and sprinkle on top of potato mixture. Lower the oven temperature to 375 degrees Fahrenheit and transfer the baking sheet back into the oven to cook for another 15-20 minutes. Once they start to turn golden brown around the edges, they are all done. Remove from the oven to slightly cool.
- Whisk together all of the dressing ingredients in a small bowl or Mason jar. Taste for seasoning.
- Top off the loaded potato skins with cracked black pepper, Whole30 ranch dressing & extra bacon bits if desired. Serve right away.