Paleo Baked Potato with Sour Cream and Chives
Transform your comfort food cravings with this Paleo Baked Potato with Sour Cream and Chives—a wholesome twist on a timeless classic! Featuring perfectly roasted russet potatoes with crispy, golden skins, this recipe swaps traditional sour cream for a luscious, dairy-free cashew cream that’s velvety smooth and packed with flavor. Blended with lemon juice, apple cider vinegar, and a touch of nutritional yeast, the rich cream provides a tangy, cheesy undertone that pairs beautifully with the fluffy potato interior. Topped with savory chopped chives and a dash of black pepper, this dish is gluten-free, paleo-friendly, and perfect for a satisfying lunch, dinner side, or party favorite. Easy to prepare and brimming with healthy ingredients, these baked potatoes combine indulgence with nutrition—ideal for anyone seeking a simple yet impressive plant-based meal.
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Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup raw cashews
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 0.5 cup water
- 2 tablespoons nutritional yeast
- 0.5 teaspoon garlic powder
- 0.25 cup chives
- 0.5 teaspoon black pepper
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Wash and scrub the russet potatoes to remove any dirt. Pat them dry with a clean towel.
Step 3
Rub each potato with olive oil, ensuring they are well-coated. Sprinkle them with salt.
Step 4
Place the potatoes directly on the oven rack or on a baking sheet. Bake for 45 to 60 minutes, or until they are fork-tender.
Step 5
While potatoes bake, prepare the paleo sour cream. Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes to soften.
Step 6
Drain the cashews and place them in a blender. Add lemon juice, apple cider vinegar, water, nutritional yeast, garlic powder, and black pepper. Blend until smooth and creamy.
Step 7
Taste the cashew cream and adjust seasoning if necessary. If the mixture is too thick, add a bit more water until you reach the desired consistency.
Step 8
Finely chop the chives and set them aside.
Step 9
Once the potatoes are baked, remove them from the oven. Cut a slit lengthwise on each potato to open them up.
Step 10
Fluff the inside of each potato with a fork, then spoon a generous amount of the cashew sour cream into each one.
Step 11
Top with chopped chives and a sprinkle of black pepper.
Step 12
Serve the paleo baked potatoes hot, and enjoy your delicious and healthy meal.
Nutrition Facts
| Serving size | (1535.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2106.8 |
| Total Fat 77.4g | 0% |
| Saturated Fat 13.2g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2555.5mg | 0% |
| Total Carbohydrate 309.0g | 0% |
| Dietary Fiber 27.2g | 0% |
| Total Sugars 21.8g | |
| Protein 62.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 249.3mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 7774.2mg | 0% |
Source of Calories