Whole30 Twice Baked Potato
Get ready to elevate your favorite comfort food with this Whole30 Twice Baked Potato recipe—perfectly indulgent yet entirely compliant! Featuring fluffy baked russet potatoes, a creamy mash made with coconut milk and ghee, and flavorful additions like nutritional yeast, sugar-free bacon, and green onions, this dish strikes the perfect balance between wholesome and satisfying. Each buttery bite is packed with savory garlic and onion flavors, complemented by a hint of smokiness from the bacon. Ideal for dinner, meal prep, or even as a crowd-pleasing appetizer, these twice-baked delights are dairy-free, gluten-free, and Whole30-approved, creating a guilt-free indulgence everyone can enjoy.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 0.25 cup coconut milk (unsweetened, full-fat)
- 2 tablespoons ghee
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast
- 0.25 cup cooked and crumbled sugar-free bacon
- 2 tablespoons green onions (sliced)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Scrub the potatoes thoroughly and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the potatoes with the olive oil and place them on the prepared baking sheet. Bake in the preheated oven for 50 to 60 minutes, or until the potatoes are tender when pierced with a fork.
Once the potatoes are cool enough to handle, slice them in half lengthwise. Carefully scoop out the insides, leaving a thin layer of potato flesh attached to the skin to maintain structure, and place the scooped-out potato in a mixing bowl.
Add the coconut milk, ghee, garlic powder, onion powder, nutritional yeast, salt, and black pepper to the bowl with the potato flesh. Mash until smooth. Adjust salt and coconut milk if needed for creaminess.
Fold in the crumbled sugar-free bacon and half of the sliced green onions, reserving the rest for garnish.
Scoop the mashed potato mixture back into the potato skins, dividing it evenly among the 8 halves. Smooth out the tops.
Return the stuffed potatoes to the baking sheet and bake in the oven at 400°F (200°C) for an additional 15 minutes, or until the tops are lightly browned and heated through.
Garnish the potatoes with the remaining green onions and serve hot. Enjoy your Whole30 Twice Baked Potatoes!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 394 mg | 17% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 3.5 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1603 mg | 34% | |
*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.
