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Paleo Potato Skins with Guacamole and Bacon (Whole30, Instant Pot)

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. 
Course Appetizer, Main Course, Snack
Cuisine American
Keyword bacon, guacomole, instant pot, paleo, potato skins, whole30
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 people
Calories 705kcal
Author Cheryl Malik


  • 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.


Serve with ranch dressing immediately.


Serving: 4g | Calories: 705kcal | Carbohydrates: 61g | Protein: 12g | Fat: 49g | Saturated Fat: 13g | Cholesterol: 47mg | Sodium: 1694mg | Potassium: 1699mg | Fiber: 11g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 33mg | Calcium: 59mg | Iron: 3mg | Net Carbs: 50g