Buffalo Chicken Dip Stuffed Potato Skins

Give buffalo chicken dip a run for it’s money with your new favorite appetizer.

Don’t worry. No one will even know they’re Whole30.

Whether you are still on Whole30, transitioning into Food Freedom during the Super Bowl or maybe just love delicious yet healthy food, I feel inclined to bring some W30 compliant app ideas to your coffee tables.

These are stuffed with my Wannabe Buffalo Chicken Dip. It is completely W30 and can be found here.

Buffalo Chicken Dip Stuffed Potato Skins

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Prep Time 40 minutes mins

Cook Time 1 hour hr 12 minutes mins

Servings: 8

Course: Appetizer

Ingredients Method

Ingredients

  

• 4 organic russet potatoes
• 2 T ghee
• 1 T avocado oil
• 4 strips Whole30 compliant bacon (I used Applegate sugar free bacon)
• Wannabe Buffalo Chicken Dip (Can use my recipe or shred chicken and coat with buffalo sauce)
• 1/2 yellow onion, sliced
• green onions, to taste

Method

 

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
2. Use your hands to coat washed potatoes with ghee and bake for 60 minutes.
3. In separate skillets on the stove, cook the bacon in avocado oil and caramelize the onions in ghee.
4. Remove the potatoes from the oven and allow to cool to the touch.
5. Once cool, slice in half and scoop out the center. I used the inside of the potatoes to make a mini batch of mashed potatoes, highly recommend.
6. Spoon tiny bits of bacon grease onto each potato skin and spread evenly.
7. Place back into the oven face up for 5 minutes, then flip face down for 5 more minutes.
8. Remove the skins from the oven and set the oven to broil. Stuff the skins with the buffalo chicken, onions and bacon and add to the oven for a few minutes.
9. Top the skins with green onions and extra hot sauce or compliant ranch if you so choose!