Paleo Baked Potato with Sour Cream and Chives
Indulge in a comforting yet guilt-free classic with our Paleo Baked Potato with Sour Cream and Chives! This recipe reinvents the timeless favorite using simple, wholesome ingredients to make it completely dairy-free and paleo-friendly. Russet potatoes are roasted to perfection, achieving a crispy skin and soft, fluffy interior, while the creamy "sour cream" topping is crafted from cashews, infused with zesty lemon juice, apple cider vinegar, and a hint of garlic for a rich, tangy flavor. Finished with freshly chopped chives for a pop of freshness, this dish is perfect as a hearty side or a light meal. Ready in just over an hour, it’s an easy-to-make comfort food that doesn’t compromise on nutrition or taste. Perfect for paleo enthusiasts, vegans, or anyone looking for a healthier twist on a classic baked potato!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.5 cup water
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.25 cup chives
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the russet potatoes to remove any dirt. Pat them dry with a clean towel.
Rub each potato with olive oil, ensuring they are well-coated. Sprinkle them with salt.
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, or until they are fork-tender.
While potatoes bake, prepare the paleo sour cream. Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes to soften.
Drain the cashews and place them in a blender. Add lemon juice, apple cider vinegar, water, nutritional yeast, garlic powder, and black pepper. Blend until smooth and creamy.
Taste the cashew cream and adjust seasoning if necessary. If the mixture is too thick, add a bit more water until you reach the desired consistency.
Finely chop the chives and set them aside.
Once the potatoes are baked, remove them from the oven. Cut a slit lengthwise on each potato to open them up.
Fluff the inside of each potato with a fork, then spoon a generous amount of the cashew sour cream into each one.
Top with chopped chives and a sprinkle of black pepper.
Serve the paleo baked potatoes hot, and enjoy your delicious and healthy meal.
Nutrition Facts
Calories |
547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 509 mg | 22% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.2 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1752 mg | 37% | |
*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.
