These crispy baked skins are loaded with roasted broccoli, caramelized onions, crisp bacon and topped with plenty of homemade ranch and scallions for tons of flavor with no dairy in sight. Great as an appetizer or side dish, kid approved, easy to make…
Ingredients [ For 7 to 8 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
For the Potato Skins:
- 4 small/med Russet potatoes mine were about 7.5 oz each
- Coconut oil and sea salt for baking the potatoes
- 6 slices nitrate free bacon sugar-free for Whole30 cut into small pieces
- 8 oz fresh broccoli florets (about 3 cups) cut into small pieces
- Rendered bacon fat to roast broccoli
- 2 medium onions sliced thin
- 2 1/2 Tbsp ghee or coconut oil to caramelize onions
- Sprinkle with sea salt
- Ranch dressing for topping see below
- Thinly sliced green onion for garnish
For the Ranch:
- 1/2 cup homemade mayo or purchased Paleo mayo such as Primal Kitchen
- 3 Tbsp coconut cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tsp dried chives
- 1/4 tsp dried dill
- 1 1/2 tsp fresh lemon juice
- 1/8-1/4 tsp salt or to taste
Preparation Method
For the Ranch:
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Whisk all ingredients together until smooth, cover and refrigerate until ready to use. Store leftovers covered in the refrigerator for up to 3 days.
For the Potato Skins:
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Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
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Scrub your potatoes and dry well, then coat each one with a thin layer of coconut oil using your hands. Sprinkle each one with a bit of salt all around and bake in the preheated oven 60-70 minutes until soft on the inside and crisp outside.
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Meanwhile, caramelize the onions. Heat a medium-large nonstick skillet over medium-low heat and add the ghee to melt. Add onions and stir gently to coat in ghee, then sprinkle with sea salt.
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Onions will need 25-30 minutes to caramelize fully. Keep the heat on med/low or low if they brown too quickly and stir every few minutes to ensure even cooking. Once a deep caramel color, remove from heat and set aside.
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While onions cook, heat a separate skillet over med/hi heat to cook the bacon. Stir occasionally for even browning and once crisp, remove with slotted spoon to drain on paper towel, set aside. Reserve bacon fat for broccoli and potato skins!
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Next, roast broccoli – arrange in a single layer on a parchment-lined baking sheet, drizzle with bacon fat and stir to coat. Roast in the 400-degree oven (along with the potatoes if still baking) for 15 minutes or until soft/crisp/browning. Remove from oven and set aside.
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Once bacon, onions, and broccoli are done, combine them in a bowl before fillings skins.
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Once potatoes are done, allow them to sit until cool enough to handle, then cut each one in half all the way around lengthwise. Scoop out the inside of each potato, leaving a thin layer on the inside of the skin. Insides can be saved for another use.
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Using a pastry brush, coat inside of each potato skin with bacon fat (thin layer) and sprinkle with a bit of salt. Place face up on the same baking sheet and return to oven to bake 5 mins, then flip them (face down) and bake for another 5 minutes or until both sides are crisp.
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Remove from oven and turn on the broiler. Fill each potato skin with the broccoli, bacon, onion mixture, then place under the broiler for a minute or two to heat through and get them nice and crispy.
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Remove from heat, drizzle with ranch and top with scallions and any other desired toppings* – serve immediately.
Enjoy it!!
Source
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