Stuffed Potato Skins
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If you’re looking for the best ever Whole30 and Paleo stuffed potato skins recipe, you’re in the right place! These chili-stuffed potato skins are basically the sassy mic drop of healthy Whole30 football snacks. Set a plate of these bad boys down and it doesn’t even matter who wins the game. You just won the whole party.
Stuffed Potato Skins Recipe
Okay so you know I love whole30 Potato Skins for football snacks — I mean, have you seen my Big Mac potato skins recipe?! Because if you cram anything meaty inside a crispy potato skin, you’re gonna make my whole family happy. We’re huge foodies and man, potatoes are just where it’s at!
These chili stuffed potato skins are filled with a rich beef and sausage chili that’s extra nourishing since it’s made with bone broth collagen! Then everything is topped off with paleo sour cream, pickled onions, jalapeño and cilantro. Can you say yum?
It’s like the Super Bowl around here every time I make this recipe, and not just because these are the best appetizer for football season. But they truly are so yummy that it’s just a party to make them!
What’s not to love about crispy potato shells loaded with a flavorful chili. There’s a reason that they are always a hit and that they’re a go-to recipe of mine. So let’s get started on the best chili stuffed potato skins you’ll ever taste!
Why You’ll Love this Recipe
Loaded potato skins, like these, take a little bit of work but are so worth it in the end:
- This is a wonderful way to use up leftover chili. If you made a big pot of chili and want to repurpose it, then just skip the steps on how to make chili and make the potato skins, then assemble!
- Chili stuffed potato skins are Whole30 compliant and Paleo approved. A great way to ensure that everyone at the game day party has something to eat.
- You can make both the chili and the potato skins in advance and then assemble day of. It’s a wonderful way to save on some prep time!
Ingredients
Want to know what’s in this glorious pot of healthy, Whole30 chili? Simple and easy ingredients! here’s a list of everything you’ll need:
- potatoes
- olive oil
- sea salt
- ground beef
- Italian sausage
- diced tomatoes
- bell pepper
- onion
- garlic
- bone broth collagen
- chili powder
- garlic powder
- cumin
- salt
- black pepper
- cayenne pepper
Substitutions and Variations
You can use ground chicken or ground turkey in place of the lean ground beef. And you have your choice of sausage to use! Hot Italian sausage, mild and even plain pork sausage. It will all work great!
Avocado oil works in place of olive oil! You need some kind of high heat oil to make the potato skins crispy.
Feel free to omit bell pepper if you prefer or use a different type of pepper. You can also use canned or fresh diced tomatoes, totally up to you. Some people like to add more veggies to their chili too. Diced carrots, celery and zucchini would all be tasty.
While it’s a centuries old debate as to whether or not chili has beans, it is a simple way to pack in more protein. Kidney beans and pinto beans both work well in chili.
How to Make Stuffed Potato Skins
Let’s make some potato skins! Here’s what to do:
Dice the onion, bell pepper, and garlic and then heat the oil in a large, heavy bottomed pot over medium heat. Add the veggies you just prepped, stirring occasionally for about 5 minutes.
Then add the ground beef and sausage to the same pot and cook it all together for 5-7 minutes, mixing and breaking the meat apart.
Add the tomatoes, seasonings, and bone broth collagen. Bring the chili to a simmer and cook uncovered, stirring occasionally, for about 45-50 minutes.
While the chili simmers, you can work on the potatoes. Preheat your oven to 400°F (204°C) and then wash and dry potatoes, poke the skins a few times with a fork, and lay them on a baking sheet. Drizzle the olive oil and sprinkle a little sea salt on top.
Bake for 45-55 minutes until cooked through. Remove from the oven and wait until at least they’re cool enough to handle. Don’t turn the oven off, you will need it again later.
Cut each potato in half longways and then use a spoon to remove most of the insides and set it aside. Spray or rub a little oil on the flesh side of each potato, and return them to the oven for another 10 minutes until they’re super crispy.
While the potatoes are crisping, slice the jalapeno and cilantro. Once crispy, spoon the chili into the potato skins and then add your favorite toppings! Serve and enjoy!
How to Store Stuffed Potato Skins
It is best to store the potato skins and the chili separately, as the chili could make the potato soggy the longer you store it. However, you can store fully assembled potato skins if needed. Store in an airtight container in the fridge for 3-4 days, or in the freezer for a few months.
Toppings for Chili
Sugar free pickled onions, coconut sour cream, cilantro & sliced jalapeno are my favorite toppings. There are tons of other options for toppings too! Some shredded cheese would be tasty and diced green onions would add a lot of flavor. Bacon bits are never frowned upon when it comes to potato skins, and even some diced red onion would be a delicious topping too.
What to Serve with Stuffed Potato Skins
These are the ultimate addition to the healthy game day snacks. So if you’ve got a whole lot of sports fanatics to feed, then you can pair these stuffed potato skins with other favorites for the big game. Air fryer chicken wings are always a hit and homemade air fryer chicken nuggets would be tasty too.
Shishito peppers with aioli are a game day hit, or serve up some slow cooker buffalo chicken dip or shredded pork loaded fries. You can also serve these with a really cozy meal, like loaded baked potato soup for dinner.
Tips for Success
Now that you’ve added this recipe to your must-try list, check out these few tips to ensure it goes off without a hitch:
- Wash the skin on the potatoes really well before you place them on the baking sheet. It’s also best to choose potatoes of similar size and without many blemishes on the skin.
- When making the chili, make sure to break up the ground beef and sausage into really small pieces. Large chunks may topple out of the potato skins and make them more difficult to eat.
- Leave plenty of potato in the skins so that they don’t get soggy once you fill them up with chili!
FAQ
Yes! The potatoes can be baked in advance. Keep them whole, then just cut, scoop and crisp them in the oven before serving. I like to crisp the potato skins in the air fryer, and they come out beautifully — it takes about 6 minutes on 400°F (204°C)! The chili can also be made in advance! It’s actually better when you let the flavors in the chili meld overnight. Trust me, your football appetizer loving friends will thank you for cooking it on Saturday.
Yes, all potatoes are a great Paleo food! This question comes up a lot so I figured I’d answer it. They’re also Whole30, hurray!
Unfortunately, potatoes are high in carbohydrates. If you scraped out all the potato and left just the skin, it may work for a Keto or Low Carb way of eating, but my advice for a Low Carb / Keto Adaptation is to serve the chili in grilled zucchini boats instead of potato skins, and then top with shredded cheddar cheese and full fat sour cream. It will be delicious!
More Game Day Recipes
- Loaded Jalapeno Bacon Parsnip Fries
- Barbacoa Beef & Plantain Sliders
- Buffalo Chicken Nachos
- 10 Easy Whole30 Snacks and Mini Meals
I’d love to connect with you more!
Come find me on Instagram! Be sure to join my private Whole30 Support Group on Facebook, too!
Stuffed Potato Skins
Ingredients
Chili Ingredients:
- 1 lb. ground beef
- ½ lb. mild italian sausage
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 onion
- 3 cloves garlic
- 4 scoops collagen
- 2 cans diced tomatoes
- 1.5 Tablespoon chili powder
- 1 Tablespoon cumin
- ½ teaspoons garlic powder
- 1 teaspoons salt
- ½ teaspoons black pepper
- ⅛ – ¼ teaspoons cayenne optional
Potato Skins:
- 6-8 medium russet potatoes
- 2 Tablespoon olive oil
- 1 teaspoons sea salt
Optional Toppings:
- cilantro
- 1 jalapeno sliced
Instructions
Cook the Chili
- Dice the onion, bell pepper, and garlic. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally for about 5 minutes.
- Add in the ground beef and sausage. Cook it all together for 5-7 minutes, mixing and breaking the meat apart.
- Add the tomatoes, seasonings, and Bone Broth Collagen. Bring the chili to a simmer and cook uncovered, stirring occasionally, for about 45-50 minutes.
Bake the Potatoes
- Meanwhile, preheat your oven to 400°F (20°C). Wash and dry potatoes, then poke the skins a few times with a fork. Lay them on a baking sheet, then drizzle the olive oil and sprinkle a little sea salt on top.
- Bake for 45-55 minutes until cooked through. Remove from the oven and wait until at least they’re cool enough to handle. Don’t turn the oven off.
Crisp the Potato Skins
- Cut each potato in half longways. Using a spoon, remove most of the insides and set it aside. Spray or rub a little oil on the flesh side of each potato, and return them to the oven for another 10 minutes until they’re super crispy.
Assemble & Enjoy
- While the potatoes are crisping, slice the jalapeno (wear gloves!) and cilantro.
- Spoon the chili into the potato skins and top with anything you enjoy! I love to top them with Whole30 pickled onions, Paleo sour cream, cilantro leaves, and jalapeno slices.
Notes
The chili can definitely be made in advance! It’s actually better when you let the flavors in the chili meld overnight. The potatoes can also be baked in advance. Just cut, scoop and crisp them before serving. Air fryer instructions: I sometimes crisp the potato skins in the air fryer and they come out beautifully. It takes about 6 minutes on 400°F (20°C)!
