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5 from 3 votes

Paleo Whole30 Bacon Hamburger Potato Skins


  • 6-8 large Russet potatoes organic if possible
  • 2 pounds grass-fed ground beef
  • 1 tablespoon garlic oil
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/3 cup yellow mustard
  • 1/4 cup coconut aminos
  • 1 14.5oz can fire roasted diced tomatoes
  • 2 bell peppers, chopped (not green if needing low fodmap)
  • 1/4 cup chopped green onion
  • 1/4 cup chopped pickles plus more for topping
  • 12 oz package nitrate free bacon, cooked and crumbled


  • 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.