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These Whole30 White Chicken Chili Potato Skins are the perfect blend of savory, spicy white chicken chili spooned into salty, crispy, buttery potato skins. Gluten free + dairy free and full of healthy goodness.

Whole30 White Chicken Chili Potato Skins

  • Author: Kristi Barnes
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 potato skins 1x



Optional toppings


  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. I use an ice cream scoop.
  5. Mix the melted ghee in a small dish and mix in the extra light olive oil.
    Note: Use 4 tbsp. extra light olive oil in place of the ghee/olive oil mixture if you can’t tolerate ghee. Other alternatives are coconut oil and beef tallow.
  6. Brush the ghee mixture on both sides of the potato skins.
  7. Sprinkle the insides lightly with sea salt.
  8. Place potato halves face-down on a rimmed baking sheet 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 evenly with the chicken chili mixture until slightly heaping.
  12. Return to oven for an additional 5 minutes to let everything finish getting crispy.
  13. Garnish with Whole30-compliant hot sauce, Paleo Sour Cream, avocado chunks, cilantro, fresh jalapeños and lime wedges.

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