Paleo Bacon Hamburger Potato Skins
Servings: 12 potato skins
Calories: 481kcal
Ingredients
- 6-8 large Russet potatoes
- 2 pounds ground beef
- 1 tablespoon garlic oil
- 1 ¼ teaspoons salt
- ¼ teaspoon pepper
- ⅓ cup yellow mustard
- ¼ cup coconut aminos
- 1 14.5oz can fire roasted diced tomatoes
- 2 bell peppers, chopped (not green if needing low fodmap)
- ¼ cup chopped green onion
- ¼ cup chopped pickles plus more for topping
- 12 oz package bacon, cooked and crumbled
Instructions
- Preheat oven to 400° and line a sheet tray with parchment paper.
- Wash and poke holes in the potatoes, brush with avocado oil and bake for about 40 minutes or until tender. (If the bacon is not cooked, this would be a great time to bake it on a separate sheet tray. Check it around 20 minutes.)
- While potatoes are cooking, make the meat mixture. In a large skillet add the beef, garlic oil, salt, pepper and cook over medium heat for about 5- 7 minutes or until the beef is cooked. Drain excess fat.
- Add in the mustard, coconut aminos, tomatoes, peppers, and green onion. Continue cooking mixture, while stirring until the pepper are tender and the mixture is thick- 10-15 minutes. Add in the pickles.
- Remove potatoes from the oven and let cool for about 10 minutes, then cut the potatoes in half and scoop out most of the inside. A cookie scoop works best for this. It removes the filling without ruining the skin.
- Brush both sides lightly with avocado oil again and bake face down on the sheet tray for 7 minutes.
- Turn over and bake 5 minutes.
- Fill with meat mixture and bake for 10-12 minutes.
- Top with crispy bacon and serve hot.
Nutrition
Calories: 481kcal | Carbohydrates: 36g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 680mg | Potassium: 1088mg | Fiber: 3g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 36mg | Calcium: 47mg | Iron: 3mg