Have you given up potato skins due to the unhealthy oils used in frying the potatoes?  Well, you can now welcome them back into your life.  These are made using healthy fats from avocado and are just as tasty and much healthier than the skins from your past.  They are great for breakfast or snacks.  You can bake the potatoes in advance and quickly add your favorite toppings for a speedy and healthy breakfast.  They also make the perfect after school snack. 

​

Gluten Free     Dairy Free

​

Prep Time:  10 minutes                                Bake Time: 30 minutes                        Total Time:  40 Minutes

​

​

Ingredients

​

1 Large Yukon gold potato

1 TBSP avocado oil

1 Ripe avocado, sliced

6 Slices uncured bacon

2 green onions, chopped

Sea salt

​

Optional toppings: cherry tomatoes, cilantro,

red onion, capers, salmon, shredded chicken,

turkey, poached egg.

​

Preheat oven to 400 degrees.  

​

Slice Yukon gold potato in half,

then from the center of the potato slice it very thin into

approximately 12 slices.  (I use my mandolin slicer set on 3/16th)  Brush with avocado oil on both sides of the potato slices and place on a cookie sheet covered with parchment paper.  Bake for approximately 30 minutes flipping half way through.  Watch closely at the end of cooking time to ensure a nice golden brown but not overly dark.  Potatoes will crisp up when removed from the oven.  Allow to cool until they are crisp and can be easily handled.

​

While potatoes are cooking prepare all toppings. Once potatoes are cooled top with avocado slices (you can mash your avocado to make a spread), bacon, green onion, and any other toppings of choice.  Enjoy!!

​

​