Paleo Loaded Baked Potatoes
Elevate your comfort food game with these Paleo Loaded Baked Potatoes—a wholesome, nutrient-packed twist on a classic favorite. Featuring tender baked sweet potatoes as the base, this recipe is loaded with an array of vibrant toppings, including sautéed spinach, crisp bacon, creamy coconut cream, and a sprinkle of nutritional yeast for a cheesy flavor without the dairy. The addition of fresh avocado, cherry tomatoes, and a garnish of chives brings a burst of color and freshness to every bite. Perfectly seasoned with olive oil, sea salt, and black pepper, these baked beauties are a delicious, gluten-free, and dairy-free option for a satisfying meal or side dish. Ready in just over an hour, they’re as simple to prepare as they are indulgent to enjoy—ideal for Paleo diets or anyone craving a healthier version of comfort food!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 cup cooked and crumbled bacon
- 1 small red onion, diced
- 2 cups fresh spinach, roughly chopped
- 1 cup coconut cream
- 3 tablespoons nutritional yeast
- 1 cup cherry tomatoes, quartered
- 1 avocado, diced
- 2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.
Pierce each sweet potato several times with a fork to allow steam to escape during cooking.
Rub each sweet potato with olive oil and sprinkle with sea salt and black pepper.
Place the sweet potatoes directly on the middle oven rack, with a baking sheet lined with foil on the rack below to catch any drippings.
Bake the sweet potatoes for 45 to 60 minutes, or until they are cooked through and tender when pierced with a fork.
While the potatoes are baking, prepare the toppings by cooking the bacon until crisp. Drain on paper towels and crumble once cooled.
In a medium skillet over medium heat, add a drizzle of olive oil and sauté the diced red onion until translucent, about 5 minutes.
Add the chopped spinach to the skillet, cooking until wilted, about 2 minutes. Remove from heat.
Combine coconut cream and nutritional yeast in a small bowl, stirring until smooth. Set aside.
When the potatoes are done, carefully remove them from the oven. Let them cool slightly.
Slice each sweet potato open lengthwise and gently fluff the inside with a fork.
Divide the coconut cream mixture equally among the sweet potatoes, spooning it into each opening.
Evenly distribute the spinach and onion mixture, crumbled bacon, cherry tomatoes, and diced avocado over the potatoes.
Sprinkle each sweet potato with fresh chives.
Serve immediately while warm and enjoy your Paleo loaded baked potatoes!
Nutrition Facts
Calories |
2831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.4 g | 184% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 4981 mg | 217% | |
| Total Carbohydrate | 317.5 g | 115% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 155.7 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 6662 mg | 142% | |
*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.
