Chili Stuffed Potato Skins (Paleo, Whole30)

If you’re looking for the best ever Whole30 and Paleo potato skins recipe, you’re in the right place! These Chili Stuffed Potato Skins is 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.

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A wooden board topped with cooked Potato Skins filled with chili and topped with jalapeno, sour cream, and pickled onions, easy Whole30 football snacks to feed a crowd!

Healthy Game Day Eats!

Okay so you know I love whole30 Potato Skins for football snacks (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. This particular recipe was made for my pals at Vital Proteins.

The potato skins are filled with a rich beef and sausage chili that’s extra nourishing because it’s made with bone broth collagen, and then everything is topped off with paleo sour cream, pickled onions, jalapeño and cilantro.

A collage showing the ingredients in Whole30 chili on a white board and the finished chili in an enamel pot to show how easy this football snack is to make!

Ingredients in Chili Stuffed Potato Skins

Want to know what’s in this glorious pot of healthy, Whole30 chili? Simple and easy ingredients:

  • Ground Beef & Sausage
  • Diced Tomatoes
  • Bell Pepper
  • Onion
  • Garlic
  • Bone broth collagen
  • Chili powder, garlic powder, cumin, salt, pepper and cayenne (optional)
A collage showing the potato skins being filled with chili and toppings.

How to Make Whole30 Chili Stuffed Potato Skins

  1. Cook the chili in a large, heavy bottomed pot (I use a Lodge enamel dutch oven). The chili needs to simmer little while, so during the time it’s cooking, you can start prepping the potatoes.
  2. Bake the potatoes. The best potato skins start with perfect baked potatoes.
  3. Make the potato skins. Once the potatoes are baked, allow them to cool, then scoop out the inside. Bake again to get them extra crispy.
  4. Assemble and serve! Fill each potato skin with chili, top with your favorites, and watch your friends go wild.

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Recipe FAQ

What are the BEST Chili toppings

  1. Sugar Free Pickled Onions (Whole30, Low Carb)
  2. Coconut Sour Cream (Whole30, Low Carb, Dairy Free)
  3. Cilantro & Sliced Jalapeno

Can I make it in advance?

The chili can definitely be made in advance! It’s actually better when you let the flavors in the chili meld overnight. Your Whole30 football appetizer loving friends will thank you for cooking it on Saturday.

The potatoes can also be baked in advance. Keep them whole, then just cut, scoop and crisp them in the oven before serving.

Tip: I like to crisp the potato skins in the air fryer, and they come out beautifully (it takes about 6 minutes on 400)!

Are potatoes Paleo?

Yes! This question comes up a lot so I figured I’d answer it. They’re also Whole30, hurray!

Can I make Low Carb Potato Skins?

For a Low Carb / Keto Adaptation: Serve the chili in grilled zucchini boats instead of potato skins and top with shredded cheddar cheese and full fat sour cream.

Pin it for later:

Plated finished dish with the text "Whole30 Chili Stuffed Potato Skins" for Pinterest.

If you like this recipe, check out some of my other healthy & delicious football game day snacks!

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!

Close up top view of chili stuffed potato skins topped with pickled onions, sour cream, and cilantro.
5 from 1 vote
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Chili Stuffed Potato Skins (Whole30, Paleo, Gluten Free)

An easy and crowd pleasing appetizer for game day or any get-together!

Course Appetizer, Main Course, Snack
Cuisine American
Keyword Game Day Snacks, Whole30 Appetizer
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8 people
Calories 415 kcal

Ingredients

Chili Ingredients:

  • 1 lb. ground beef
  • ½ lb. mild italian sausage
  • 1 tbsp olive oil
  • 1 red bell pepper
  • 1 onion
  • 3 cloves garlic
  • 4 scoops collagen
  • 2 cans diced tomatoes
  • 1.5 Tbsp chili powder
  • 1 T cumin
  • ½ tsp garlic powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ⅛ – ¼ tsp cayenne optional

Potato Skins:

  • 6-8 medium russet potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt

Optional Toppings:

  • cilantro
  • 1 jalapeno sliced

Instructions

Cook the Chili

  1. 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.

  2. Add in the ground beef and sausage. Cook it all together for 5-7 minutes, mixing and breaking the meat apart.

  3. 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

  1. Meanwhile, preheat your oven to 400. 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.

  2. 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

  1. 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!

  1. While the potatoes are crisping, slice the jalapeno (wear gloves!) and cilantro.

  2. 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.

Recipe Notes

*Low Carb / Keto Adaptation: Serve in grilled zucchini boats instead of potato skins and top with shredded cheddar cheese and full fat sour cream.

Recipe 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. I sometimes crisp the potato skins in the air fryer and they come out beautifully (it takes about 6 minutes on 400)!

Nutrition Facts
Chili Stuffed Potato Skins (Whole30, Paleo, Gluten Free)
Amount Per Serving
Calories 415 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 863mg38%
Potassium 1004mg29%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 2g2%
Protein 19g38%
Vitamin A 952IU19%
Vitamin C 32mg39%
Calcium 52mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.