It’s honesty time. Sometimes I get really tired of bunless burgers on Whole30. So I went searching for something different. That’s when I stumbled across Destination Delish’s Bacon Cheeseburger Potato Skins and found my inspiration. I’ve Whole30-ified the recipe below. Enjoy!!!!
Note: Made a non-Whole30 version for my husband with cheddar cheese that is pictured below.
Bacon Burger Potato Skins
- 4 large russet potatoes
- 2 T olive oil divided
- 1 onion chopped
- 1 lb ground beef
- 8 oz can tomato sauce
- 1 t onion powder
- 1 t garlic powder
- 1/2 c pickles chopped
- 6 slices bacon cooked, chopped
- 1 T mustard
Preheat oven to 375F degrees. Wash and dry potatoes. Pierce each with a fork 9-12 times. Rub potatoes lightly with 1/2 t olive oil. Place directly on the rack and bake for an hour. Note: I made my potatoes in the morning and placed in the fridge after cooling for use in dinner later that day.
In a medium-size skillet, heat 1 T olive oil. Add onions and saute for 2-3 minutes. Add ground beef and cook until browned.
While beef is cooking, cut potatoes in half lengthwise. Scoop out the insides (and save it for another night's dinner!!), leaving 1/4 in thick layer as pictured below. Place potatoes in a shallow baking dish. Spray each potato (I use a Misto) with remaining 1/2 t olive oil. Bake at 375 for 9-10 minute, or until crispy.
When beef is browned, drain grease. Add tomato sauce, onion powder, and garlic. Simmer for 3-4 minutes.
When potatoes are crispy, top with beef mixture. Then add pickles and bacon. Bake for 7-8 minutes.
Remove from oven. Top with mustard and serve immediately!