Loaded Crispy Potato Skins with Mushroom Bacon

Loaded Crispy Potato Skins with Mushroom Bacon made with gluten-free, dairy-free ingredients and cooked with organic bone broth!



Potato skins:

  • 5 organic russet potatoes
  • 3 tablespoons avocado oil
  • Queso cheese or cheese of choice
  • 3 tablespoons organic cilantro, chopped
  • 1 avocado, chopped
  • 1/4 cup organic tomatoes, chopped

Mushroom bacon:

  • 2 large organic portobello mushrooms
  • 2 tablespoons coconut aminos
  • 3 tablespoons Bonafide Provisions Bone Broth (code RACHL for 20% off!)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper
  2. Wash and scrub the potatoes well (I use this brush and this soap)
  3. Coat the potatoes with 1 tablespoon of avocado oil on the outside
  4. Add the potatoes to the baking sheet and add to oven for 40 minutes
  5. While the potatoes are baking, wash the mushrooms and slice into thin pieces 
  6. Add to a large bowl and toss with coconut aminos, bone broth, pepper and garlic powder and mix well
  7. Add to a small baking sheet lined with parchment paper and bake for 40-60 minutes (each time it has varied for me and you can also broil them for a couple minutes to crisp)
  8. Once the potatoes are done, allow them to cool and slice in half
  9. Scoop out the flesh but leave some of it if desired (I like mine with some potato with the skin) and use the potato flesh for another recipe like mashed potatoes 
  10. Brush more avocado oil on the inside and outside of the potatoes then place them skin side up on on the baking tray
  11. Bake again in oven for 10-15 minutes to crisp a bit
  12. Once potatoes are done, add the queso or cheese of choice to each skin and evenly sprinkle the mushroom bacon, avocado and tomatoes to each
  13. Broil in oven for a couple minutes or bake for 10 minutes
  14. Top with cilantro and enjoy!


If you have liquid smoke, feel free to add that to the mushroom bacon as well! I personally didn’t use it but it would add great bacon flavor

These taste best day of but you can store in the fridge for up to 5 days and reheat in oven to crisp!