Paleo Loaded Crispy Potato Skins

• Scrub your potatoes and dry well, then coat each one with a thin layer of grass-fed butter using your hands. Sprinkle each one with a bit of salt all around and bake in the preheated oven 60-70 minutes until soft on the inside and crisp outside. Or if you are in a rush microwave your potatoes according to your microwave settings.
• Meanwhile, caramelize the onions with garlic. Heat a medium skillet over medium-low heat and add the ghee to melt. Add in onions and stir gently to coat in ghee, then sprinkle with sea salt.
• Onions will need 5-10 minutes to caramelize fully. Keep the heat on med/low or low if they brown too quickly and stir every few minutes to ensure even cooking. Once a deep caramel color, remove from heat and set aside.
• While onions cook, heat a separate skillet over med/hi heat to cook the bacon. Stir occasionally for even browning and once crisp, remove with slotted spoon to drain on paper towel, set aside. Save bacon fat for broccoli and potato skins!
• Next, Saute the broccoli – in the pan you sauted the onions and garlic. Add the chopped broccoli and cook until they are soft, crisp, browning.  Adding the onions, garlic and chopped bacon in the last few minutes.
• Once potatoes are done, allow them to sit until cool enough to handle, then cut each one in half all the way around lengthwise.  Scoop out the inside of each potato, leaving a thin layer on the inside of the skin. Insides can be saved for another use.
• Using a pastry brush, coat inside of each potato skin with bacon fat (thin layer) and sprinkle with a bit of salt. Place face up on the same baking sheet and bake for 5 mins, then flip them (face down) and bake for another 5 minutes or until both sides are crisp.
• Remove from oven and turn on the broiler. Fill each potato skin with the broccoli, bacon, onion mixture, then place under the broiler for a minute or two to heat through and get them nice and crispy.
• Remove from heat, drizzle with ranch and top with scallions and any other desired toppings* – serve immediately!**

• Instructions

for the ranch:

• Whisk all ingredients together until smooth, cover and refrigerate until ready to use. Store leftovers covered in the refrigerator for up to 3 days.

for the potato skins:

• Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
• Scrub your potatoes and dry well, then coat each one with a thin layer of coconut oil using your hands. Sprinkle each one with a bit of salt all around and bake in the preheated oven 60-70
• minutes until soft on the inside and crisp outside.
• Meanwhile, caramelize the onions. Heat a medium-large nonstick skillet over medium-low heat and add the ghee to melt. Add in onions and stir gently to coat in ghee, then sprinkle with sea salt.
• Onions will need 25-30 minutes to caramelize fully. Keep the heat on med/low or low if they brown too quickly and stir every few minutes to ensure even cooking. Once a deep caramel color, remove from heat and set aside.
• While onions cook, heat a separate skillet over med/hi heat to cook the bacon. Stir occasionally for even browning and once crisp, remove with slotted spoon to drain on paper towel, set aside. Reserve bacon fat for broccoli and potato skins!
• Next, roast broccoli - arrange in a single layer on a parchment lined baking sheet, drizzle with bacon fat and stir to coat. Roast in the 400 degree oven (along with the potatoes if still baking) for 15 minutes or until soft/crisp/browning. Remove from oven and set aside.
• Once bacon, onions, and broccoli are done, combine them in a bowl before fillings skins.
• Once potatoes are done, allow them to sit until cool enough to handle, then cut each one in half all the way around lengthwise.  Scoop out the inside of each potato, leaving a thin layer on the inside of the skin. Insides can be saved for another use.
• Using a pastry brush, coat inside of each potato skin with bacon fat (thin layer) and sprinkle with a bit of salt. Place face up on the same baking sheet and return to oven to bake 5 mins, then flip them (face down) and bake for another 5 minutes or until both sides are crisp.
• Remove from oven and turn on the broiler. Fill each potato skin with the broccoli, bacon, onion mixture, then place under the broiler for a minute or two to heat through and get them nice and crispy.
• Remove from heat, drizzle with ranch and top with scallions and any other desired toppings* - serve immediately!**

• Combine all dry ingredients, mix well.
• Add sour cream and mayo.
• Enjoy!
• Add to a small mason jar and save for when you need it.