Bacon is bacccck for another recipe. Back again. Bacons back as the star of these Whole 30 compliant potato skins. Yup, potato skins that are Whole 30 compliant, you read that right. These are realllly easy to make and are a perfect snack, appetizer, or side for your favorite protein.
Start by cooking your bacon. Oven vs. pan? I like the taste better from a pan, but in the oven is easier. I did these at 350 for about 15 minutes because I was getting hangry and wanted to continue cooking without having to hover over my bacon and dodge grease splattering at me. I use Pederson’s Farms, which is Whole 30 compliant. While your bacon is cooking, start slice your potatoes into rounds. While you are finishing slicing the potatoes, heat coconut or olive oil in a skillet over medium-high heat. Place your potatoes in the oil when it’s hot, season them with salt, pepper, and paprika (it might just be me– but I looove paprika with potatoes). Cook for 2ish minutes on each side, or until golden brown. Remove from pan and place on a plate. (I make my own dairy free or use Tessamaes), crumbled bacon, and green onions. You can also put your ranch on the side and dip them in. But, I don’t like to kid myself that I’ll limit the ranch consumption (even if it is Whole 30/Paleo compliant), so I just pour it uppp pour it upp and watch it all fall out on top of my potato skins.
- 1 larger russet potato, sliced into rounds
- 4 slices of bacon, crumbled
- 2 green onions, diced
- 1/2 cup of ranch
- Coconut/olive oil
- Salt, pepper, paprika to taste
- Cook your bacon. Heat oil in a large pan over medium-high heat.
- Slice potatoes into rounds.
- Cook potatoes for about 2 mins per side, until golden brown.
- Remove to a plate. Top with ranch, crumbled bacon, and green onions.