Paleo Potato Skins

The inspiration for this tailgate favorite goes to my nephew, Alex. "I could really go for some potato skins!" he said. Well, ask and you shall receive! This recipe has few ingredients and tastes great with paleo sour cream. You need to be super careful when scooping the cooked sweet potato flesh out of the shell, the skin can be paper thin and is very delicate. Next time, I might try baking the empty shells for a bit to crisp them up. But even soft, they are super tasty! As with any snack, particularly those that resemble non-paleo junk food, eat these in moderation...if you can!

Ingredients
Potato Skins
2 large sweet potatoes or the equivalent in smaller potatoes (about 2 pounds total), thoroughly washed, dried, and halved lengthwise
6 slices bacon
1 Tbsp bacon fat
sea salt
freshly ground black pepper
4 green onions
Paleo Sour Cream

1/2 cup paleo mayonnaise
1/2 cup full-fat coconut milk
1/2 tsp apple cider vinegar
2 cloves garlic, finely minced


Preparation

Baking bacon allows you to cook the bacon and sweet potatoes
simultaneously, and helps to avoid a mess on your stovetop.

1. Preheat oven to 400 degrees F.
2. Place bacon on a cooling rack placed in a large rimmed baking sheet.
3. Place sweet potatoes on another baking sheet, rub with a little olive oil, and season with salt and pepper.
4. Place both pans in the oven and bake for 40-45 minutes or until potatoes are soft and bacon is crispy.
5. Remove from oven, Scoop flesh out of potatoes, reserving half of the flesh for another use.
6. Finely chop bacon and mix it in with the remaining potato flesh. Add 1 Tbsp bacon fat and mix well.



Rub sweet potatoes lightly with olive oil and
season with salt and pepper.

7. Return bacon mixture to sweet potato shells and return to oven. Broil for 2 minute or until nicely crisped. Remove, slice crosswise into serving pieces and garnish with paleo ranch dressing and chopped green onions.