I follow a Paleo, ketogenic diet, however, once in a while you need a treat…so instead of eating a whole potato, here is the compromise:

Low-Carb Loaded Potato Skins

A delicious alternative to the traditional carb heavy appetizer with all of our favorite toppings!

1. Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly;
2. cut each potato in half lengthwise.
3. Scoop out the pulp, leaving a thin shell (save pulp for another use).
4. Place potato shells on an ungreased baking sheet.

Ingredients to put on skins (3 medium-sized potatoes)  I got ORGANIC medium ones from Trader Joes.  Non-organic is filled with chemicals and pesticides and NOT good for you.

• 6 tablespoons shredded cheddar cheese
• 3 tablespoons bacon
• 3 tablespoons sour cream
  
• 1 tablespoon chopped green onion
  
• any veggie on top that you choose (if so desired)

Instructions

1. Begin by preheating your oven to 375 F.
2. On a non-stick silicon baking mat (or cooking sprayed cookie sheet), drop three separate piles of cheddar cheese evenly spaced apart. You want to make sure they’re somewhat formed into small piles.
3. Top the cheddar piles with 1 tablespoon each of the real bacon bits.
4. Place in oven for roughly 10 minutes or until the edges are golden brown.
5. Remove from oven and let cool until hardened (about 10 minutes).
6. Top each crisp with a tablespoon of sour cream and a sprinkling of green onion.

Carb count:

Small potato is 12g carbs, medium is 15g, large is 25.  Fiber is 1g for small, 2g for medium and 3g for large.  (Carbs-fiber=net carbs):

NET CARBS: small potato skin:  11g net carbs, medium potato skin 13g net carbs, and a large potato skin is 22g net carbs.