With the sweet + spicy Sloppy Joes offsetting the salty + crispy but yet "buttery" potato skins, these Whole30 Potato Skins = an explosion of flavor! You won't believe they are Whole30-compliant!

Whole30 Potato Skins, Sloppy Joe Potato Skins

With the sweet + spicy Sloppy Joes offsetting the salty + crispy but yet “buttery” potato skins, these Whole30 Potato Skins = an explosion of flavor! You won’t believe they are Whole30-compliant!  

Note: If you purchase a product through a link provided in this post, I may receive a small commission to support blog expenses. For more information, see my Privacy Policy.  All opinions expressed are my own. Thank you for your support!

On Sunday, I told you about the yummy Paleo and Whole30 Sloppy Joes we had last week. I made a double batch of them, and we ate on them all week long. I was thrilled with the way they came out. They’re so much better than any Sloppy Joe I ever had as a kid, and they’re healthy to boot!

Sweet, a tad spicy, rich, chunky and robust, these Paleo and Whole30 Sloppy Joes are out of this world delicious + easy to make! The perfect weeknight meal!

We had the Paleo and Whole30 Sloppy Joes a couple different ways. The first day, we just ate them scooped into a bowl. To change things up later in the week, I served them over sweet potatoes and then zoodles.

But today I’m going to tell you my most favorite way to have them. Spooned into potato skins.

That’s right! I hollowed out some baked potatoes I made a couple days earlier, brushed them with a mixture of ghee and light olive oil, sprinkled some sea salt on the insides and baked them again until warm. If you can’t tolerate ghee, just use all light olive oil instead.

I like to use light olive oil in recipes such as these because it has a higher smoke point and a lighter flavor than EVOO.

Once the bottoms were crispy, I flipped them over and baked them a few more minutes until the top edges were browned.

Next, I spooned the Paleo and Whole30 Sloppy Joes mixture into the potato skins until slightly heaping and heated them for just a few more minutes to let the Sloppy Joe juice kind of seep into the potato skins.

The result was incredible! Sweet + spicy Sloppy Joe combined with the crispy, salty, buttery (well, ghee-y) potato skins = pure magic! Trust me when I say you’ve gotta try these! If these Whole30 Potato Skins sounds tasty, make sure to check out my Whole30 BLT Potato Skins too!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
With the sweet + spicy Sloppy Joes offsetting the salty + crispy but yet "buttery" potato skins, these Whole30 Potato Skins = an explosion of flavor! You won't believe they are Whole30-compliant!

Whole30 Potato Skins, Sloppy Joe Potato Skins

  • Author: Kristi Barnes
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 1 dozen 1x
  • Category: Appetizer
  • Cuisine: American


  • 6 medium Russet potatoes, baked and cooled enough to touch. (I baked mine a day or two earlier to save time. For tips on baking the potatoes, see the Notes section.)
  • 2 tbsp. ghee, melted (sub. light olive oil if you can’t tolerate ghee)
  • 2 tbsp. extra light olive oil
  • sea salt, to taste
  • Sloppy Joe filling, prepared as written


  1. Preheat oven to 400 degrees.
  2. If you pre-made your Sloppy Joe mixture, heat it on the stovetop over medium-low heat until warm.
  3. Cut the potatoes in half lengthwise.
  4. Scoop out the insides, leaving some of the potato in the skins. I used an ice cream scoop.
  5. Mix the melted ghee and olive oil in a small dish.
  6. Note: Use 4 tbsp. EVOO in place of the ghee/olive oil mixture if you can’t tolerate ghee.
  7. Brush the ghee mixture on both sides of the potato skins.
  8. Sprinkle the insides lightly with salt.
  9. Place potato halves face-down on a rimmed baking sheet and bake for 5 to 8 minutes.
  10. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
  11. Remove the potatoes from oven.
  12. Fill each skin with Sloppy Joe mixture until slightly heaping.
  13. Return to the oven long enough to let the flavors meld, about 5 minutes.


Prep and cooking times do not include the baked potatoes or Sloppy Joe mixture. I love to use leftover baked potatoes for potato skins and leftover Sloppy Joe mixture for these tater skins in particular. I like to buy ingredients for my Homemade Ketchup, Sloppy Joes and these Whole30 Sloppy Joe Potato Skins, doubling the first two recipes, so I can have a couple days’ worth of meals. If you are baking your potatoes as you make this recipe, see below for tips.

Tips for baking the potatoes (adapted from America’s Test Kitchen baked potato recipe): Pick potatoes that are similar in shape and size for uniform baking. Preheat oven to 450°F. Submerge potatoes in a salt water solution (2 tsp. per 1/2 c. water) and place on a wire baking rack set in a rimmed baking sheet. Bake until potatoes reach 205°F. Use a digital thermometer to be sure. Remove potatoes from oven and brush their surfaces lightly with ghee. Place back in the oven for an additional 10 minutes to crisp. Remove from oven and poke a couple holes in the top and bottom of each potato to release steam.

If you do use the method described above, be sure to add the ghee and salt into your nutritional calculations if you’re counting.

Recipe Card powered byTasty Recipes

If you’re new to the Whole30, make sure to check out my Ten Must-Have Whole30 Convenience Products and 10 Best Kitchen Gadgets for Your Whole30 posts!


I hope you love these Whole30 Potato Skins as much as we do! Don’t forget to Pin this recipe for later!

  • Nadia Mitchell
    Posted at 10:46h, 05 February Reply

    These look yummy. Was this a meal? Did you add veggies as a side?

    • Kristi Barnes
      Posted at 06:38h, 07 February Reply

      Hello! I made these as a snack as first. We ate them as leftovers for a couple days, and I served them with a salad or a side of steamed broccoli.

Post A Comment
Recipe rating