Paleo Texas Roadhouse Loaded Baked Potato
Elevate your comfort food game with this Paleo Texas Roadhouse Loaded Baked Potato recipe! A wholesome twist on the classic, this dish swaps regular potatoes for nutrient-packed sweet potatoes and replaces dairy-heavy toppings with creamy coconut-based delights. Each baked sweet potato is topped with luscious ghee, a dollop of seasoned coconut cream infused with nutritional yeast and savory spices, and then crowned with crispy, crumbled bacon and a sprinkle of fresh green onions. Perfect for a hearty Paleo meal, this recipe is not only gluten-free and dairy-free but loaded with bold, satisfying flavors. Ready in just over an hour, it’s an indulgent yet healthy way to bring restaurant-worthy eats to your table. Whether served as a standout side or a filling main, this loaded baked sweet potato guarantees to impress!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 6 slices cooked and crumbled bacon
- 0.5 cup coconut cream (thick portion from canned coconut milk, chilled overnight)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped green onions
- 4 teaspoons ghee
Instructions
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then pat them dry.
Pierce each sweet potato several times with a fork to allow steam to escape. Place the sweet potatoes on a baking sheet lined with parchment paper.
Bake the sweet potatoes in the oven for 50-60 minutes, or until they are soft and easily pierced with a fork.
While the sweet potatoes bake, prepare the coconut cream topping. In a small bowl, mix the chilled coconut cream with nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Stir well until fully combined.
Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Once the sweet potatoes are done baking, remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise down the center and gently push the ends inward to open up the potato.
Add 1 teaspoon of ghee to each sweet potato, spreading it evenly with a knife or spoon.
Top each sweet potato with a dollop of the seasoned coconut cream, followed by a generous sprinkle of crumbled bacon and chopped green onions.
Serve immediately while still warm and enjoy this Paleo-friendly take on a loaded baked potato.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 164.9 g | 60% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 38.1 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 288 mg | 22% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 752 mg | 16% | |
*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.
