These Paleo Chicken Bacon Ranch Potato Skins make a great meal or appetizer. Juicy chicken, creamy ranch, and crispy bacon packed in a potato skin. They are Whole30, gluten free, dairy free, and low FODMAP.
These potato skins are a delicious and savory appetizer that combines the classic flavors of crispy bacon, tender chicken, creamy ranch dressing, and perfectly baked potato skins. This mouthwatering dish is a favorite at parties, game nights, or any gathering where delicious finger foods are a must.
These are not too hard to make, but are a little more involved than a baked potato. I always think scooping the potato out and adding filling is fun, but you could just top a baked potato if you're trying it keep it super easy.
Making the Potato Skins
To prepare chicken bacon ranch potato skins, start by baking potatoes until they are tender. Once they are cooked, let cool a little so you can handle them, then cut in half and scoop out the fluffy interior, leaving a thin layer of potato attached to the skin. This creates a sturdy base for the toppings. The easiest way to do this is with a cookie scoop. Then brush the skins and bake again.
Bake the chicken tenders at the same time, removing the chicken after 15 minutes. Then chop up the chicken and mix it with ranch dressing and crispy bacon. Once the potatoes are ready, fill with chicken bacon ranch mixture and serve.
The result is a delectable combination of textures and tastes, with the softness of the potato, the tender chicken, the crispy bacon, and the creamy ranch dressing. Here are some more potato recipes to enjoy:
- Paleo Bacon Hamburger Potato Skins
- Pizza Potato Skins (paleo)
- Paleo Egg Potato Boats
- Pecan Pie Twice Baked Sweet Potatoes
Paleo Chicken Bacon Ranch Potato Skins
- 1 pound bacon, cooked and crumbled*
- 1 pound chicken tenders
- ¾ teaspoon salt
- 5-6 large potatoes, washed and poked
- Preheat oven to 400° and line two sheet trays with parchment paper. On one, place the potatoes. Rub with a little oil and sprinkle with salt if desired. One the other, place the chicken tenders. Sprinkle evenly with the salt. Place them in the oven at the same time. Remove the chicken tenders after 15 minutes and continues baking the potatoes 25-35 more minutes, for a total of 40-50 minutes. Check to see if they are fork tender.
- While the chicken and potatoes cook, make the ranch. In a small bowl, combine the mayo, chives, dill, parsley, garlic oil and pepper. Stir until well mixed. (If you don't need this low FODMAP, feel free to use your favorite ranch dressing.)
- After removing the chicken from the oven, chop and place in a large bowl. Add in the ranch and ⅓ of the bacon. Stir to combine.
- Once potatoes are done, remove them from the oven and let cook about 10 minutes so they are easier to handle. Cut in half lengthwise and scoop out the inside, leaving ¼ inch of potato. The easiest way to do this is with a cookie scoop. Brush the potatoes lightly with avocado oil and place cut side down on the sheet tray. Bake for 7 minutes, flip over and bake 5 more minutes.
- Fill with chicken mixture and top with more bacon.