Ok who else feels super patriotic when they’re watching the Super Bowl?? Think about it… Two teams battling it out for the title, winner takes all, the national anthem’s being sung, fireworks are going off, (pretty sure there’s a bald eagle in there somewhere), literally every American family is watching this one game at this one time and we’re all going to be talking about the commercials the next day. I mean for heaven’s sake even one of the teams playing is called the Patriots!
I also can’t think of anything more American than loaded potato skins for some game day appetizers. (Of course, leave it to us to figure out a way to hollow out a spud and fill it with cheese, bacon and all other kinds of goodness.) And while I’m all for the most patriotic of apps, I’m also all for lightening it up just a tab. Which led me to create these super fresh and loaded potato skins – 2 ways!
The first is a little more traditional and uses a lot less cheese and greek yogurt in place of sour cream. I found the trick to get by with this one is to leave a little more of the potato in the actual skin. That way, especially the guys, will still feel like they’re getting that good hearty bite.
The second one is for all you Paleo and Whole 30er’s out there. Here we nixed the cheese and greek yogurt (sad face) BUT replaced it with avocado and still kept the bacon! (happy face) Just make sure to check your bacon for no added sugar.
So there you have it! Easy peasy loaded potato skins for your game day meal and you can enjoy these babies guilt free!
Loaded Potato Skins
- 3 small russet potatos
- 4 pieces of bacon*
- 1 avocado, mashed
- Cheddar cheese
- Greek yogurt, plain**
- Green onion
- Salt & pepper, to taste
- Avocado oil***
- Preheat oven to 400. Place bacon on a cookie sheet lined with parchment and bake for 20 minutes. When done, let them rest on a paper towel until they crisp up. Crumble and set them aside for later.
- Poke small holes in the potatoes with a fork and rub avocado oil over all the sides. Sprinkle with salt and pepper. Bake for 1 hour or until potatoes feel soft when you squeeze them.
- When done, let the potatoes cool until they’re easy to handle. Then cut them in half and scoop out the insides leaving a thick layer between the skin. (Keep the insides for some delicious hash browns later!)
- FOR TRADITIONAL SKINS: Lightly spray the scooped out shell with avocado oil spray and sprinkle with salt and pepper. Top with a little cheese and put back in the oven for 3-5 minutes. Take out and top with greek yogurt, bacon and green onion
- FOR PALEO/WHOLE 30 SKINS: Sprinkle scooped out shell with salt & pepper. Top with mashed avocado and bacon!