Twice Baked Potato Skins

Twice baked potatoes were one of my childhood favorites.  These are a mini version that are great for an appetizer or shared at a potluck.  The main difference is these are dairy free and loaded with veggies.  This version is packed with broccoli and topped with bacon and chives.  You won’t even miss the cheese, I promise!  Top them with my ranch or chipotle aioli and they will disappear in no time.  Find my Ranch and Chipotle Aioli recipes below.

Don’t be intimidated by the length of this recipe. This is a great recipe to make in advance and I definitely recommend making the Ranch or Chipotle Aioli at least 4 hours in advance, but both will last up to 1 week in the refrigerator.

Twice Baked Potato Skins
Recipe by: Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
2 pounds small red potatoes (try to get similar sized potatoes)
1 package bacon, sliced
1 large yellow onion, chopped (about 1 ½ C)
3 cloves garlic, minced
1 head broccoli, chopped (about 3 C)
¼ C ghee or olive oil
½ – 1 t salt
1 t pepper
1 bunch chives, chopped

Directions:
Preheat oven to 350 degrees.
Rinse and dry potatoes. Pierce potatoes with a form on both sides.
Place potatoes on lined baking sheet. Use parchment or foil.
Bake potatoes for 30 minutes and then turn potatoes over. Cook potatoes for about another 45 minutes until fork tender. (Cooking time will vary based on how big your potatoes are. Check them after 30 minutes).
Once fork tender remove from oven and let cool for at least 20 minutes. (You can do this a day ahead as well. Refrigerate if you cook them the day before).

To make filling:
Using a large skillet, place over medium heat.
Add bacon and cook and stir occasionally until slightly browned.
With a slotted spoon, transfer cooked bacon to a bowl or plate.
Keep bacon fat and add chopped onion.
Cook onion for about 5 minutes.
Add garlic and stir to combine.
Add broccoli, ½ t salt and pepper and stir. Cook and stir for 7-10 minutes until broccoli is tender.
Remove from heat.

To make potato skins:
Cut potatoes in half and place them back on the lined baking sheet.
With a large spoon, scoop out white flesh and place in medium saucepan. Return empty potato skins to lined baking sheet.
Add ghee or oil to the potatoes in the saucepan and mash with a potato masher.
Add 2/3 of the bacon and 2/3 of the broccoli mixture. Stir to combine.
Taste and adjust salt and pepper.

Preheat oven to 425 degrees.
Spoon potato mixture back into empty potato skins.
Top with extra bacon and broccoli mixture.
Bake for 15-20 minutes.
Remove from oven and garnish with chives.
These are also great topped with ranch or chipotle aioli. (Recipes Below)

Chipotle Aioli
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 C avocado oil
1 egg
½ lemon, juiced
2 T fresh cilantro
2 T kimchi sriracha (Wild Brine brand)
1 t ground chipotle
½ t granulated onion
½ t dried mustard
½ t salt

Directions:
In measuring cup or mason jar add all ingredients.
With emersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until aioli is fully combined.

Whole30 Ranch
Recipe by Kimberly Smith
http://www.foodfamilywine.com

Ingredients:
1 C avocado oil
1 egg
¼ C almond milk (leave this out if you want a thicker ranch dip)
1 T red wine vinegar
2 T fresh dill
1 T fresh parsley
½ t granulated onion
½ t ground black pepper
½ t dried mustard
½ t salt
¼ t granulated garlic

Directions:
In measuring cup or mason jar add all ingredients.
With emersion blender place blade at the bottom of the jar.
Turn on high and slowly pull wand up until ranch is fully combined.

If you don’t have an emersion blender, you can use a regular blender. Place all ingredients other than the oil in the blender and turn on low.  Slowly drizzle the avocado oil in until creamy and smooth.

**You can substitute almond milk for coconut milk

Whole30, Paleo, Gluten Free, Dairy Free, Appetizer, Party Food, Ranch, Chipotle Aioli, Finder Food

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