We were happy to partner with Jessica at Real Food with Jessica for this easy and delicious Paleo Chicken Bacon Ranch Potato Skins recipe!
These Paleo Chicken Bacon Ranch Potato Skins make a great meal or appetizer. Juicy chicken, creamy ranch, and crispy bacon packed in a potato skin. They are Whole30, gluten free, dairy free, and low FODMAP.
Why You Will Love Moink
Over the past few years I have become conscious of the meat I buy. The more I learn, the more I don’t want to buy big brand chicken and beef. There are definitely more healthy options available now, but nothing is easier than ordering and getting humanely raised meat delivered. I also don’t live near any health food stores so my options are very limited.
This is where Moink comes in. I just got my first box and have been loving it. If you’re not familiar with Moink, they are a meat delivery service that offers high-quality meat delivered right to your door. The beef and lamb is grass-fed and finished, the pork and chicken are pasture raised, and the salmon is wild caught. They are family farmers that really care about the quality of life of their animals- I love that so much! I love their mission and their products and I think you will, too! You can learn more about them HERE and if you sign up for their newsletter you will receive special offers, the latest news and an inside look of their family farms.
You can build your own box of any mix of meat which is so nice! I choose a nice variety- beef, pork, chicken, and salmon, and everything is so delicious. Shipping is always free and you can choose how often you want delivery.
I used their chicken tenders and bacon in these potato skins. The chicken is tender and juicy and the bacon is crispy and delicious. They pair together so well and of course the ranch compliments them perfectly. Finding Whole30 bacon can be tough, but this bacon is sugar/nitrate/nitrate/MSG free making it paleo and keto. You will love it!
These are not too hard to make, but are a little more involved than a baked potato. I always think scooping the potato out and adding filling is fun, but you could just top a baked potato if you’re trying it keep it super easy.
Making the Potato Skins
I baked the chicken tenders and potatoes at the same time, removing the chicken after 15 minutes. I then chopped that up and mixed it with ranch dressing and crispy bacon. Once the potatoes are done, let cool a little so you can handle them. Cut in half and scoop the inside out, leaving 1/4 inch potato in. The easiest way to do this is with a cookie scoop. Then crush the skins and bake again. Once done, will with chicken bacon ranch mixture and serve.
If you are getting doing a Whole30 (or not) and want the step of finding tasty, healthy meat taken care of, then you have to check out Moink. It will keep your meals interesting and when you sign up now you can get free bacon for life, and this deal ends January 24th! Click here to try it out.
Paleo Chicken Bacon Ranch Potato Skins
- 1 pound Moink bacon, cooked and crumbled*
- 1 pound chicken tenders
- 3/4 teaspoon salt
- 5-6 large potatoes, washed and poked
- 1 cup paleo mayo
- 2 tablespoons diced fresh chives
- 1 1/2 tablespoons chopped fresh dill
- 1/2 tablespoon dried parsley
- 1 tablespoon garlic oil
- cracked pepper to taste
Preheat oven to 400° and line two sheet trays with parchment paper. On one, place the potatoes. Rub with a little oil and sprinkle with salt if desired. On the other, place the chicken tenders. Sprinkle evenly with the salt. Place them in the oven at the same time. Remove the chicken tenders after 15 minutes and continue baking the potatoes 25-35 more minutes, for a total of 40-50 minutes. Check to see if they are fork tender.
While the chicken and potatoes cook, make the ranch. In a small bowl, combine the mayo, chives, dill, parsley, garlic oil, and pepper. Stir until well mixed. (If you don’t need this low FODMAP, feel free to use your favorite ranch dressing.)
After removing the chicken from the oven, chop and place in a large bowl. Add in the ranch and 1/3 of the bacon. Stir to combine.
Once potatoes are done, remove them from the oven and let sit about 10 minutes so they are easier to handle. Cut in half lengthwise and scoop out the inside, leaving 1/4 inch of potato. The easiest way to do this is with a cookie scoop. Brush the potatoes lightly with avocado oil and place cut side down on the sheet tray. Bake for 7 minutes, flip over and bake 5 more minutes.
Fill with chicken mixture and top with more bacon.