Dairy-Free Baked Potato with Bacon
Satisfy your cravings with this irresistible Dairy-Free Baked Potato with Bacon, a comforting twist on a classic favorite that's perfect for those avoiding dairy. Featuring crispy-skinned Russet potatoes baked to perfection, this recipe elevates weeknight dinners with its creamy avocado topping infused with zesty lemon juice and garlic powder. Finished with smoky bacon crumbles, fresh green onions, and fragrant chives, every bite delivers a savory explosion of flavors without the need for cheese or butter. Easy to prepare yet impressively indulgent, this gluten-free and dairy-free dinner option is sure to delight both dietary-conscious eaters and potato lovers alike! Pair it with a fresh salad or enjoy as a standalone dish for a satisfying, wholesome meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 6 slices Bacon
- 3 stalks Green onions
- 1 large Avocado
- 1 tablespoon Lemon juice
- 0.5 teaspoon Garlic powder
- 2 tablespoons Fresh chives
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water to clean them, then pat dry with a paper towel.
Poke each potato a few times with a fork to allow steam to escape during baking.
Rub the potatoes with olive oil, then sprinkle with sea salt and black pepper, ensuring they are evenly coated.
Place the potatoes directly on the oven rack and bake for 60 minutes, or until the skins are crispy and the insides are tender.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain and cool.
Once cooled, crumble the bacon into small pieces and set aside.
Thinly slice the green onions, separating the white parts from the green tops, and set them aside.
In a small bowl, mash the avocado with a fork. Add lemon juice, garlic powder, and a pinch of salt. Stir until smooth and creamy. Set aside.
Remove the baked potatoes from the oven. Allow them to cool for a few minutes until safe to handle.
Cut a slit down the center of each potato, being careful not to cut all the way through. Fluff the insides with a fork.
Spoon the avocado mixture evenly into each potato, spreading it out over the surface.
Top the avocados with crumbled bacon, sliced green onions (both white and green parts), and a sprinkle of fresh chives.
Serve hot and enjoy your delicious, dairy-free baked potato with bacon.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 3322 mg | 144% | |
| Total Carbohydrate | 287.8 g | 105% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 16.7 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 254 mg | 20% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 8106 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
