These paleo potato skins are seriously perfect paleo tailgate food. These paleo potato skins are super crispy and easy to make, loaded with a quick guacamole, crispy bacon, green onions, and ranch dressing. Yep, these Whole30 potato skins are perfect alongside buffalo wings and beer, and they’ll quickly become your favorite paleo tailgate food.
For us, fall’s announcement is not subtle. It parades in with feather-topped hats and foghorns and twirling batons, it barrels past us with eye black visible behind its helmet, clutching the pigskin with an arm out to clear the way.
It marches into formation on the field, spelling
P! S! L!—wait, wrong, story.
No, this is a love story. A love story to football and tailgating and the promise that comes tucked under the arm of the running back each time a season starts. We spend months of long days, lying in the sunshine, fanning ourselves on humid porches, shaking up margaritas and finding any excuse to get together. But when football season kicks off?
A hundred vignettes flutter through my mind in a flash, promising cozy nights with spiked apple cider and the three of us in our family costumes walking hand-in-hand on the sidewalk at dusk on Halloween night and finally getting to try that sweet potato bar at Thanksgiving in our new home and starting a fresh tradition on Christmas Eve to celebrate the new generation of kids in our lives.
So don’t fault me for counting down the days until Saturday morning Game Days and nights holding my breath during that crucial field goal (Just kidding: I went to Alabama; our football is boring) with the windows open and a pot of chili on the stove. It’s time to crack open a hoppy brew and settle in: it’s tailgate season.
Years back I made these vegan potato skins, and they were wildly popular. They’re still pinned regularly and mentioned in vegan roundups all the time, and when I was updating their post a little while back, I realized that, since I’m obviously no longer vegan, that bacon would be amazing in some paleo potato skins. So… I had to. I just had to.
The rest is the same: the potato skins are easy and super crispy, painted with ghee and broiled, then filled with a quick avocado mash, topped with plenty of bacon, crunchy green onions, and rich, garlicky ranch dressing. We ate them for dinner in honor of the inaugural Sunday Night Football alongside a recipe I’m working on for my paleo Instant Pot cookbook: a batch of the best ever buffalo wings I’ve made. Y’all. Y’all, y’all, y’all.
These paleo potato skins make such great paleo tailgate food, since they’re easy and pretty darn healthy. They’re no arugula smoothie, but a fan’s gotta go do what a fan’s gotta do, right? If you’re looking for great paleo tailgate food, you’ve got to try these paleo potato skins with guacamole, bacon, and ranch dressing!
Other Recipes You’ll Love:
- Bacon Dates
- Easy Crab Dip with Cream Cheese
- Keto Egg Roll in a Bowl
- Steak and Chimichurri
- Healthy Chicken Alfredo
- 5 small Russet potatoes about 3" long
- 2-3 tablespoons ghee or butter, melted
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp freshly cracked black pepper
- 2 ripe avocados halved, seeded, and flesh scooped out
- 1/2 lemon juice of
- 1 tsp sea salt
- 4 green onions thinly sliced
- 5 slices bacon cut into 1/2" strips
- 1/2 cup ranch dressing
- Make the potato skins: Preheat oven to 400ºF. Wash potatoes well and pierce all over with fork. Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes. Remove and let cool about 10 minutes until potatoes can be handled.
- Alternately, pierce and place in InstantPot on trivet. Add 1 cup water to cooking pot and seal with lid. Cook on Manual High Pressure 22 minutes then let manual release 10 minutes. Remove and let cool about 10 minutes until potatoes can be handled.
- In a small to medium skillet over medium heat, cook bacon slices until crisp and fat is rendered. Transfer to a paper towel-lined plate and drain.
- In a large bowl, combine avocados, lemon juice, garlic powder, and salt. Mash with a potato mashed until smooth.
- Set oven to broil. Slice each potato in half lengthwise and use a spoon to scoop out the flesh, leaving about 1/4" of the flesh intact. Reserve the potato flesh for another use. Using a pastry brush, brush the outsides of the potatoes with the ghee and season liberally with salt and pepper. Turn the potatoes over and brush the insides with ghee, and again season liberally with salt and pepper. Place potato halves skin-side down on a baking sheet and broil until the skin begin to brown and crisp, about 3-6 minutes.
- Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with lots of bacon and sliced green onions.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.