Whole30 Potato Skins, BLT-Style

• Gluten free

• Meat

  • 6 slices Bacon

• Produce

  • 6 Russet potatoes, medium baked
  • 1 large handful Spinach
  • 1 Tomato, medium

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, light

• Dairy

  • 2 tbsp Ghee

Found on farmsteadchic.com

Ingredients

• 6 medium baked Russet potatoes (I baked mine a day or two earlier when we had steak and baked potatoes for dinner.)
• 2 tbsp. ghee, melted
• 2 tbsp. extra light olive oil
• salt to taste
• large handful of spinach leaves (I used 3-4 leaves per potato skin.)
• 1 medium tomato, diced
• 6 slices bacon, cooked until almost crispy

Directions

• Preheat oven to 400 degrees.
• At this point, your potatoes should be baked and cooled enough to touch.
• Cut the potatoes in half lengthwise.
• Scoop out the insides, leaving some of the potato in the skins.
• Mix the melted ghee and olive oil in a small dish.
• Brush the ghee mixture on both sides of the potato skins.
• Sprinkle the insides lightly with salt.
• Place potato halves face-down and bake for 5 to 8 minutes.
• Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.
• Remove the potatoes from oven.
• Fill each skin with 3-4 spinach leaves and equal amounts of tomato and bacon.
• Return to the oven long enough warm up the lettuce and tomato and let the bacon continue to crisp, about 5 minutes.