Football season and January Whole30 have me amped up every Saturday, planning and dreaming and Pinterest-ing how I’m going to Whole30-fy all sorts of fun game-day snacks. It’s definitely a lot of fun to think about healthier ways to enjoy the game, but with the Superbowl coming up soon, I’m kind of looking forward to one last fun Sunday in front of the TV, then a break from it all! Because as much as I enjoy it, I’m equally cool with leftovers and a nap on Sunday afternoons. We’re Buffalo Bills fans too, so it’s not like we end up with many wins either. You know what I mean, right? Well here’s one snack you’re definitely going to want to make for the Superbowl – Whole30 Big Mac Potato Skins, complete with “Special Sauce” and everything. They were by far my favorite Whole30 meal this January.
I told my kids why I was calling them Big Mac Potato Skins, because they’ve got all the things we love about McDonald’s… “Two all beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun!” Can you believe they insisted I change the name to Happy Meal Potato Skins after they heard that? Where’s the toy, kids? But whatever we’re calling them, I took all the best parts of the Big Mac and cleaned them up to a Whole30 and Paleo snack, using grass fed ground beef, a homemade special sauce, pickles, lettuce, tomatoes and sesame seeds. The sesame seeds are key here, folks. They really make it “feel” like a Big Mac. Don’t skip the sesame seeds!
And the crispy potato skins give you all the happiness of the fries that inevitably come on the side of your Big Mac. And side note: If you ever need to make the perfect baked potato, just follow my instructions below. Baked potatoes should be crispy on the outside and soft and fluffy on the inside, and my way is totally fool-proof. No wrapping in tin foil necessary! If you drizzle the skins with extra virgin olive oil and sprinkle them flakey sea salt before you bake them, they’ll be absolutely perfect. I used my baked potatoes, then scooped out the insides with a spoon to make these ultra-crispy Whole30 potato skins.
The one thing I did decide to omit here was the chopped onions that normally come on a Big Mac. Because in my family, the kids just don’t eat onions. Even if I chop them into microscopic sized pieces, they’ll still somehow identify them and spend the entire evening picking out every single piece of raw onion. It’s just not worth it for me! Feel free to add it in, though, of course!
For Superbowl Sunday, these Whole30 Big Mac Potato Skins are definitely going down. I’ll also be making some other healthy game day snacks — Check out my Instant Pot Buffalo Chicken Nachos or Whole30 BBQ Chicken & Ranch Sliders if you’re looking for more ideas!!
Big Mac Potato Skins with Special Sauce
Whole30, Gluten Free, Paleo.
Big Mac Potato Skins
- 8 medium russet potatoes
- 3-4 tbsp olive oil
- 2 tsp flakey salt
- 1 lb ground beef
- 1 cup shredded lettuce
- 1/2 cup sliced pickles
- 1 cup cherry tomatoes
- 1 tsp sesame seeds
- 1/3 cup mayo be sure it’s compliant
- 2 tbsp ketchup
- 2-3 tbsp relish If you can’t find compliant relish, chop a dill pickle up into really tiny pieces
- 1 tbsp onion flakes
- 1/2 tsp salt
- 1/4 tsp pepper
Bake the Potatoes
Preheat your oven to 400. Wash and dry the potatoes and pierce the skins of each potato a few times with a fork.
Lay the potatoes on a baking sheet. Drizzle each with olive oil and sprinkle sea salt.
Bake for 45-55 minutes. The skin should be nice and crispy and the inside soft enough to pierce with a fork.
Remove from the oven and allow them to cool until they’re not too hot to handle. Don’t turn the oven off.
Make the Special Sauce
While the potatoes cook, mix all the ingredients together for the special sauce. Cover and refrigerate until you’re ready to use it.
Prep the Fillings
Cook the ground beef in a skillet over medium heat, breaking apart and turning often as it cooks.
Shred the lettuce. Slice the tomatoes and pickles.
Make the Potato Skins
Cut the potatoes in half longways. Using a spoon, remove most of the insides and set in a bowl to use another time.
Place skin side down back on the baking sheet and bake for about 8-10 more minutes, until they’re nice and crispy.
Fill each potato skin with ground beef, pickles, tomatoes, special sauce and sesame seeds.
Are you going to make these? I’d love to see! Be sure to tag me on Instagram @cookathomemom!