Whole30 Loaded Baked Potato
Get ready to indulge guilt-free with this Whole30 Loaded Baked Potato, a hearty and satisfying dish that's both healthy and compliant with Whole30 guidelines. This recipe transforms simple baked russet potatoes into a flavorful masterpiece, featuring creamy coconut milk yogurt, crispy compliant bacon, and a vibrant medley of fresh green onions and chives. Seasoned with aromatic garlic powder and a hint of ghee, each bite is a perfect balance of indulgence and nourishment. With an easy prep process and wholesome ingredients, this loaded baked potato is the ultimate comfort food for clean eating. Whether you're serving it up as a crowd-pleasing main dish or a robust side, this recipe will redefine your love for baked potatoes.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons extra virgin olive oil
- 8 slices compliant bacon
- 1 cup coconut milk yogurt
- 4 tablespoons green onions, sliced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons ghee
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the potatoes thoroughly under running water, then dry them with a clean towel.
Poke each potato several times with a fork to create small holes for steam to escape during baking.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with sea salt.
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until soft when squeezed gently with an oven mitt.
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set it aside on paper towels to drain.
In a small bowl, mix the coconut milk yogurt, black pepper, garlic powder, and a pinch of salt. Adjust seasonings to taste.
Once the potatoes are baked, remove them from the oven and let them cool slightly.
Cut a slit down the middle of each potato, being careful not to cut all the way through. Gently push the ends of each potato inwards to open up the potato.
Fluff the inside of each potato with a fork and add a dollop of ghee to each one, allowing it to melt.
Crumble the cooked bacon and add it to the potatoes along with the seasoned coconut milk yogurt.
Top each potato with sliced green onions and chopped chives.
Serve immediately and enjoy your Whole30 Loaded Baked Potato, fully compliant and packed with great flavors.
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 45.4 g | 227% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 4157 mg | 181% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 33.2 g | ||
| Protein | 74.2 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 7144 mg | 152% | |
*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.
