Loaded "Potato" Skins

Low Carb / Keto / Gluten Free

Loaded potato skins on a keto diet? Nah, not so much. However, these loaded "faux-tato" skins are sure to satisfy that rich and crunchy craving!

I had my first loaded potato skin at TGI-Fridays about a decade ago and was immediately hooked. Traditionally, they are a crispy, fried potato that is filled with cheddar cheese, bacon bits, sour cream and topped with a little green onion. ALL OF MY FAVORITE THINGS.

Now, I know you're probably thinking, "but potatoes don't have gluten..why can't you just use potatoes for this?"

I could if I weren't following a ketogenic diet (I try to stay below 30 carbs a day). Also, there have been mixed feelings about tubers (potato and whatnot) within the paleo community about whether or not they coincide with the OFFICIAL dietary guidelines.

Now, I'm going to be honest. One VERY important thing about the foods I try to create is that I try to make them simple, delicious, and relatively inexpensive, unless it's a special occasion. All of the ingredients for the recipe were were already staples in my kitchen and pantry, making it super affordable and easy!

The base of these "faux-tato" skins are comprised of another post I have already made, my Crispy Cheddar Crisps.

Now, let's get started.

These can be served as appetizers or even a quick snack. I've been known to eat these for dinner sometimes, just because they're that good.

Also, if you'd like to make these even more decadent and delicious, dip into your favorite creamy dressing. Ranch works well, but bleu cheese just melts my bacon-fueled heart!

While these are completely fulfilling, I may experiment with cauliflower next.

Macro/Nutrition: For 3* loaded potato skins , these come out to roughly 335 calories, 5 carbs, 5 NET carbs, 27 grams of fat, 0 grams of fiber and 17 grams of protein per serving!

Loaded "Potato" Skins

Loaded “Potato” Skins


  • 6 tablepsoons Cheddar cheese shredded
  • 3 tablespoons Real bacon bits
  • 3 tablespoons sour cream
  • 1 tablespoon green onion chopped


  1. Begin by preheating your oven to 375 F.
  2. On a non-stick silicon baking mat (or cooking sprayed cookie sheet), drop three separate piles of cheddar cheese evenly spaced apart. You want to make sure they're somewhat formed into small piles.
  3. Top the cheddar piles with 1 tablespoon each of the real bacon bits.
  4. Place in oven for roughly 10 minutes or until the edges are golden brown.
  5. Remove from oven and let cool until hardened (about 10 minutes).
  6. Top each crisp with a tablespoon of sour cream and a sprinkling of green onion.

What's your favorite appetizer when you dine out? Comment below!

Share This!



  1. Nicole on March 18, 2016 at 3:29 pm

    I love that I found this website!! 🙂
    I look forward to trying all these food ideas!!

  2. Amy on July 11, 2014 at 4:22 pm

    Looks delicious! Do you use the pre-shredded cheese in the bag or do you buy the block cheese and shred it yourself?

    • Dominic on July 11, 2014 at 8:51 pm

      I usually shred my own since the pre-shredded usually have an anti-caking agent (usually starch) which adds a small amount of carbs.


  3. Alyson on March 27, 2014 at 11:39 pm

    I think this recipe is much better and not to mention easier than using cauliflower. Don’t get me wrong I think the cauliflower substitute for certain foods is amazing (I’ve mastered the loaded mashed potatoes) but you have to boil and shred it and try to get all the water out. It’s messy and time consuming. To make a long story short I appreciate the “easy” alternative lol.

    • Dominic on March 28, 2014 at 3:34 pm


      I agree! A big turn-off for me in the kitchen is a bunch of specialty ingredients and a lot of prep/cooking time. I much prefer simple and easy!


  4. Jessica on February 1, 2014 at 9:53 pm

    This is the best idea I’ve seen in a long time.

Leave a Comment