Whole30 Loaded Baked Potatoes
Indulge in the ultimate comfort food makeover with these Whole30 Loaded Baked Potatoes—a healthy yet satisfying dish perfect for dinner, meal prep, or a crowd-pleasing side. This recipe transforms classic baked potatoes into a flavorful, nutrient-packed meal, featuring crispy russet potatoes rubbed with olive oil and sea salt, then piled high with Whole30-compliant toppings like crumbled bacon, creamy ranch dressing, fresh green onions, juicy cherry tomatoes, and vibrant chives. With its crispy potato skins, fluffy interiors, and a medley of savory flavors, this recipe is not only Whole30-friendly but also gluten-free and dairy-free. Whether you're following the Whole30 program or simply seeking a wholesome twist on a loaded baked potato, this family-friendly dish is sure to hit the spot. Ideal for busy weeknights or entertaining guests, these customizable spuds are as versatile as they are delicious!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 slices cooked Whole30 compliant bacon, crumbled
- 3 green onions, sliced
- 0.5 cup Whole30 compliant ranch dressing
- 1 cup cherry tomatoes, diced
- 2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes thoroughly. Poke each potato several times with a fork to allow steam to escape during cooking.
Rub each potato with olive oil and sprinkle with sea salt and black pepper. Ensure each potato is well-covered for maximum flavor and a crispy skin.
Place the potatoes directly on the middle rack of your preheated oven and bake for about 60 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, prepare your toppings. Cook the bacon until crispy and crumble it into small pieces. Slice the green onions, dice the cherry tomatoes, and chop the fresh chives.
Once the potatoes are done baking, remove them from the oven and allow them to cool slightly. Carefully cut an opening along the top of each potato without cutting all the way through.
Fluff the inside of each potato with a fork to create space for your toppings.
Top each baked potato with crumbled bacon, a generous drizzle of Whole30 compliant ranch dressing, sliced green onions, diced cherry tomatoes, and chopped chives.
Serve warm with extra toppings on the side for everyone to customize their potato to taste.
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 5055 mg | 220% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 15.0 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 7421 mg | 158% | |
*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.
