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.
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.
Ingredients
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)
Step by Step Instructions
- 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.
- Bake the potatoes. The best potato skins start with perfect baked potatoes.
- 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.
- Assemble and serve! Fill each potato skin with chili, top with your favorites, and watch your friends go wild.
Recipe Tips & FAQ
Sugar Free Pickled Onions (Whole30, Low Carb), Coconut Sour Cream (Whole30, Low Carb, Dairy Free), Cilantro & Sliced Jalapeno.
Yes! The potatoes can 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)!
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!
If you like this recipe, check out some of my other healthy & delicious football game day snacks!
- Loaded Jalapeno Bacon Parsnip Fries (Whole30)
- Barbacoa Beef & Plantain Sliders (Whole30)
- Buffalo Chicken Nachos (Paleo, Whole30)
- 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!
Chili Stuffed Potato Skins (Whole30, Paleo, Gluten Free)
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. 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. I sometimes crisp the potato skins in the air fryer and they come out beautifully (it takes about 6 minutes on 400)!
Nutrition
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