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These BLT Whole30 Potato Skins are slathered with ghee and stuffed with spinach, tomatoes and bacon!

Whole30 Potato Skins, BLT-Style

  • Author: Kristi Barnes
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 1 dozen 1x
  • Category: Appetizer
  • Cuisine: American


  • 6 medium baked Russet potatoes (I baked mine a day or two earlier when we had steak and baked potatoes for dinner.)
  • 2 tbsp. ghee, melted
  • 2 tbsp. extra light olive oil
  • salt to taste
  • large handful of spinach leaves (I used 3-4 leaves per potato skin.)
  • 1 medium tomato, diced
  • 6 slices bacon, cooked until almost crispy


  1. Preheat oven to 400 degrees.
  2. At this point, your potatoes should be baked and cooled enough to touch.
  3. Cut the potatoes in half lengthwise.
  4. Scoop out the insides, leaving some of the potato in the skins.
  5. Mix the melted ghee and olive oil in a small dish.
  6. Brush the ghee mixture on both sides of the potato skins.
  7. Sprinkle the insides lightly with salt.
  8. Place potato halves face-down and bake for 5 to 8 minutes.
  9. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  10. Remove the potatoes from oven.
  11. Fill each skin with 3-4 spinach leaves and equal amounts of tomato and bacon.
  12. Return to the oven long enough warm up the lettuce and tomato and let the bacon continue to crisp, about 5 minutes.

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