These Paleo Bacon Hamburger Potato Skins have all the flavors of a juicy burger, but packed in a crispy potato skin. Such a fun meal that everyone will love. They are gluten free, dairy free, and low fodmap.
It's been too long since I've made potato skins. I have these Paleo Pizza Potato Skins from a couple years ago that are a major reader favorite and I knew it was time for a new one.
Eating burgers when you're paleo can be kind of boring. Your main choice is the lettuce wrap which is fine, but let's be honest, it's not a bun. I decided to take the idea of a burger and make them into potato skins and boy, they do not disappoint. I even went the easy route and ground the beef with all the toppings instead of making actual burgers. You still get all the same flavors.
Simple Special Sauce
Once I had them made I decided they MUST have a "special" sauce to drizzle on top. Like what burger places serve. So I mixed up some mayo, ketchup, and chopped pickles. I don't have exact measurements, but I think the mayo and ketchup was about 50/50. This is a totally optional topping condiment, but does make them more fun.
The one thing I would do differently next time is drain the beef before stuffing them in the potatoes. Some of them got a little greasy as they baked.
I used my Homemade Whole30 Dill Pickles that are super easy to make and so delicious. Pickles are unique in the fact that it can be hard to find clean versions. A lot of dyes, sugar, and other unwanted ingredients.
Are these the easiest, quickest meal you'll make? No. There is some prep involved with baking the potatoes and scooping them out, but it's so worth it. The potatoes can be baked ahead and the meat mixture can be made ahead so it comes together faster, but I suggest saving these for a fun weekend meal.
Best Potatoes for Potato Skins
I only had smaller potatoes available so it looks like a lot. And I had leftover meat as well. If you use larger Russet potatoes you shouldn't need as many, but work with what you have. I like Russet's because they have a hearty skin so it's less likely to rip when scooping out the inside. Speaking of scooping out the inside, I recommend a cookie scoop because it perfectly scoops out the potato without ripping the skin. It's so hard with just a spoon.
These paleo bacon hamburger potato skins would be great for watching a football game. They are hand held and could be used as an appetizer or meal. Here are some more game day ideas:
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Paleo Bacon Hamburger Potato Skins
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.
Penny says
the ingredient list calls for Garlic oil, but the instructions call for avocado oil. which is correct or preferred?
Jessica DeMay says
Hi Penny- the avocado oil is brushed on the potatoes. I didn't include it in the recipe I guess. It's not a measured amount, just enough for brushing. The garlic oil is used a couple steps down. Hope you try these!
Kathie says
I love this idea...question - I have never cooked with mustard - do these have a very heavy mustard flavor? I don't want to cut it out if the ensemble of flavors needs it, but it is not my favorite flavor either. Thank you!
Jessica DeMay says
Hi Kathie- it's not overpowering at all. You can always add a little and see how you like it. It just helps give that classic burger flavor. Hope you love them!
Vanessa says
These are so good!
Jessica DeMay says
Thanks, Vanessa! So glad you like them!
Angeka says
What’s the sauce on the top? I don’t see it in the recipe.
Jessica DeMay says
Hi Angeka- I mention in the text that it's a mixture of paleo ketchup, mayo and chopped pickles. The ketchup and mayo is about 50/50 and then just pickles to taste. Hope you try them!
Sandy says
Did you toss out the potato innards? In twice-baked potatoes, the scooped out potato gets fixed up with fattening ingredients and returned to the potato shell
Jessica DeMay says
Hi Sandy- I just mashed them and ate them. These aren't twice baked potatoes, just potato skins.
Allison says
I’m having trouble figuring out when to put the pickles in??
Jessica DeMay says
Hi Allison- sorry about that! I updated it now. Step 4.
Kristin says
These were really good! The flavor of the meat mixture was delicious. It did take a bit of work to make the skins so next time I may just make baked potatoes and top them with the meat mixture since my kiddos didn’t care whether they were getting a skin or a whole potato. 🙂
Jessica DeMay says
Thanks, Kristin! I like the idea of serving over a baked potato because you're right, it's a lot less work!
Mimi says
Have you tried this with spaghetti squash yet?
Jessica DeMay says
No, but I think that's a great idea.
Erica says
This recipe is very delicious and creative way to serve a burger! This is a time consuming meal, but it yields a lot. It took me about 2 hours from prep to finish although I did make it a little more difficult for myself. My husband does not like ground beef, so I split the tomato sauce up to make a pork sausage filling. So essentially I had to cook up the filling twice.
Jessica DeMay says
Thanks, Erica! Yes, it's not the quickest meal, but I'm glad you liked it. You could always just serve it over a baked potato to make it a little quicker. Thanks for trying it!
Elizabeth says
I am new to the Paleo lifestyle, and I was under the impression that white potatoes were not Paleo...just sweet potatoes were...is that not true?
Nancy says
Some people do eat white potatoes on Paleo. Others don't. You could always just use sweet potato.
I'm wondering what is the sauce that is drizzled on top though?
Jessica DeMay says
Yes, you're right Nancy! Do what works for you! I talk about the sauce in the post. It's a mixture of compliant ketchup, mayo and some chopped pickles. Like a burger sauce. I will hopefully have an officially recipe soon, but until then just mix to taste 🙂
Jessica DeMay says
That's not true. They are commonly accepted as paleo, but do what's best for you. They are a vegetable with some nutritional value so we eat them. I know some people can't tolerate them though. Sweet potato or even white sweet potato would also work. Enjoy!
Elizabeth says
Thank you!