Paleo Classic Jacket Potatoes
Elevate your dinner game with these Paleo Classic Jacket Potatoes—a wholesome twist on the comfort-food favorite. Featuring perfectly roasted sweet potatoes rubbed with olive oil and sea salt, this recipe delivers a naturally sweet and tender base that's baked to perfection. The filling is where the magic happens: a creamy avocado mash infused with vibrant lime juice, crisp bacon crumbles, juicy cherry tomatoes, and fresh cilantro, all balanced with a hint of black pepper. This paleo-friendly dish is packed with healthy fats, bold flavors, and a satisfying crunch, making it perfect for a nutritious dinner or side dish. With minimal prep time and simple ingredients, these loaded sweet potatoes are a crowd-pleaser that's both effortless and elegant. Perfect for paleo enthusiasts and anyone seeking a healthy yet indulgent meal option!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 4 slices bacon
- 2 large ripe avocados
- 1 tablespoon fresh lime juice
- 100 grams cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes thoroughly. Use a fork to poke several holes over the surface of each potato.
Rub each sweet potato with olive oil and sprinkle with sea salt. Place them on a baking sheet.
Bake the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender and a fork easily pierces through the potatoes.
While the sweet potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel to drain any excess fat.
In a bowl, mash the avocados with lime juice until smooth. Chop the cherry tomatoes and roughly crumble the cooled bacon slices, then add them to the avocado mixture.
Mix in the chopped cilantro and black pepper, stirring until everything is well combined.
Once the sweet potatoes are fully baked, remove them from the oven. Let them cool slightly before handling.
Cut a slit down the center of each potato. Squeeze the sides lightly to open them up.
Generously fill each sweet potato with the avocado bacon mixture. Serve immediately, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 44.1 g | 158% | |
| Total Sugars | 27.4 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2321 mg | 49% | |
*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.
