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!
- Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly;
- cut each potato in half lengthwise.
- Scoop out the pulp, leaving a thin shell (save pulp for another use).
- 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)
- Begin by preheating your oven to 375 F.
- 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.
- Top the cheddar piles with 1 tablespoon each of the real bacon bits.
- Place in oven for roughly 10 minutes or until the edges are golden brown.
- Remove from oven and let cool until hardened (about 10 minutes).
- Top each crisp with a tablespoon of sour cream and a sprinkling of green onion.
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.