Paleo Loaded Baked Potatoes

Indulge in the ultimate comfort food with a healthy twist—Paleo Loaded Baked Potatoes! This vibrant recipe swaps traditional spuds for nutrient-dense sweet potatoes, baked to perfection and brimming with flavor-packed toppings. Each potato is loaded with crispy crumbled bacon, sautéed spinach, sweet cherry tomatoes, creamy avocado, and a luscious coconut cream mixture enhanced with nutritional yeast for a dairy-free "cheesy" flair. Finished with fresh chives, this gluten-free, paleo-friendly dish is as nourishing as it is satisfying. Perfect for a hearty main or impressive side, these loaded sweet potatoes offer a delicious balance of textures and flavors ideal for any meal.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 large sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.5 cup cooked and crumbled bacon
• 1 small red onion, diced
• 2 cups fresh spinach, roughly chopped
• 1 cup coconut cream
• 3 tablespoons nutritional yeast
• 1 cup cherry tomatoes, quartered
• 1 avocado, diced
• 2 tablespoons fresh chives, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pat them dry with a clean kitchen towel.

Step 3

Pierce each sweet potato several times with a fork to allow steam to escape during cooking.

Step 4

Rub each sweet potato with olive oil and sprinkle with sea salt and black pepper.

Step 5

Place the sweet potatoes directly on the middle oven rack, with a baking sheet lined with foil on the rack below to catch any drippings.

Step 6

Bake the sweet potatoes for 45 to 60 minutes, or until they are cooked through and tender when pierced with a fork.

Step 7

While the potatoes are baking, prepare the toppings by cooking the bacon until crisp. Drain on paper towels and crumble once cooled.

Step 8

In a medium skillet over medium heat, add a drizzle of olive oil and sauté the diced red onion until translucent, about 5 minutes.

Step 9

Add the chopped spinach to the skillet, cooking until wilted, about 2 minutes. Remove from heat.

Step 10

Combine coconut cream and nutritional yeast in a small bowl, stirring until smooth. Set aside.

Step 11

When the potatoes are done, carefully remove them from the oven. Let them cool slightly.

Step 12

Slice each sweet potato open lengthwise and gently fluff the inside with a fork.

Step 13

Divide the coconut cream mixture equally among the sweet potatoes, spooning it into each opening.

Step 14

Evenly distribute the spinach and onion mixture, crumbled bacon, cherry tomatoes, and diced avocado over the potatoes.

Step 15

Sprinkle each sweet potato with fresh chives.

Step 16

Serve immediately while warm and enjoy your Paleo loaded baked potatoes!

Nutrition Facts

Serving size	(1677.2g)

Amount per serving	% Daily Value*
Calories	2830.9

Total Fat 143.4g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 137.5mg	0%
Sodium 4981.2mg	0%
Total Carbohydrate 317.5g	0%
Dietary Fiber 41.1g	0%
Total Sugars 155.7g
Protein 81.9g	0%

Vitamin D 0IU	0%
Calcium 477.7mg	0%
Iron 10.5mg	0%
Potassium 6662.4mg	0%

*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.

Source of Calories

Fat: 44.7%

Protein: 11.3%

Carbs: 44.0%