Paleo Twice Baked Potato
Indulge in the creamy, nutrient-packed goodness of Paleo Twice Baked Potatoes—a delicious and wholesome twist on the classic comfort food favorite! Made with sweet potatoes instead of white potatoes, this recipe is both paleo-friendly and dairy-free, featuring rich and velvety mashed sweet potato blended with full-fat coconut milk, a hint of ghee or coconut oil, and a savory kick of garlic. For added indulgence, optional crumbled bacon and fresh chives bring bold flavor and a touch of texture, making this dish a perfect side for weeknight dinners, holiday feasts, or meal prep. With only 10 minutes of prep time and baked to golden perfection, these stuffed sweet potato halves are a hearty and satisfying choice for those following paleo, gluten-free, or Whole30 lifestyles. Whether served as a standalone snack or alongside your favorite protein, these twice-baked sweet potatoes are guaranteed to delight!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 0.5 cup coconut milk (full-fat)
- 2 tablespoons ghee (or coconut oil for a vegan option)
- 4 slices cooked and crumbled bacon (optional, omit for Whole30)
- 2 tablespoons chopped fresh chives
- 1 teaspoon garlic powder
- to taste sea salt (to taste)
- to taste black pepper (to taste)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until they are tender and easily pierced with a fork.
Remove the sweet potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle safely.
Using a sharp knife, slice each sweet potato in half lengthwise. Gently scoop out the flesh, leaving a thin layer of sweet potato intact to help the skins hold their shape.
Transfer the scooped-out sweet potato flesh to a mixing bowl. Add the coconut milk, ghee (or coconut oil), garlic powder, sea salt, and black pepper. Mash the mixture with a fork or potato masher until smooth and creamy.
Fold in half of the cooked and crumbled bacon (if using) and 1 tablespoon of chopped chives into the mashed mixture for extra flavor.
Spoon the mashed sweet potato mixture back into the sweet potato skins, dividing it evenly between the halves. Smooth the tops with the back of a spoon.
Place the filled sweet potatoes back onto the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, or until the tops are slightly golden and heated through.
Remove the sweet potatoes from the oven and garnish with the remaining chopped chives and crumbled bacon, if desired. Serve warm and enjoy your Paleo Twice Baked Sweet Potatoes!
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1478 mg | 64% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 25.6 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2445 mg | 52% | |
*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.
