Paleo Texas Roadhouse Loaded Baked Potato
Indulge in the ultimate comfort food makeover with this Paleo Texas Roadhouse Loaded Baked Potato recipe! This guilt-free twist on a classic favorite features tender, oven-baked sweet potatoes piled high with a luscious coconut cream topping infused with nutritional yeast, garlic, and onion powder for a savory, cheesy flavor without the dairy. Crispy, crumbled bacon and vibrant green onions add the perfect smoky crunch and pop of freshness, while a dollop of rich ghee ties it all together. Ready in just over an hour, this dish is the perfect Paleo-friendly side or main course that’s as satisfying as it is wholesome. Perfect for anyone looking to enjoy loaded baked potatoes with a healthy, gluten-free, and dairy-free spin!
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Ingredients
- 4 large sweet potatoes
- 6 slices cooked and crumbled bacon
- 0.5 cup coconut cream (thick portion from canned coconut milk, chilled overnight)
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped green onions
- 4 teaspoons ghee
Directions
Step 1
Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly, then pat them dry.
Step 2
Pierce each sweet potato several times with a fork to allow steam to escape. Place the sweet potatoes on a baking sheet lined with parchment paper.
Step 3
Bake the sweet potatoes in the oven for 50-60 minutes, or until they are soft and easily pierced with a fork.
Step 4
While the sweet potatoes bake, prepare the coconut cream topping. In a small bowl, mix the chilled coconut cream with nutritional yeast, garlic powder, onion powder, sea salt, and black pepper. Stir well until fully combined.
Step 5
Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces.
Step 6
Once the sweet potatoes are done baking, remove them from the oven and let them cool for 5 minutes. Slice each potato lengthwise down the center and gently push the ends inward to open up the potato.
Step 7
Add 1 teaspoon of ghee to each sweet potato, spreading it evenly with a knife or spoon.
Step 8
Top each sweet potato with a dollop of the seasoned coconut cream, followed by a generous sprinkle of crumbled bacon and chopped green onions.
Step 9
Serve immediately while still warm and enjoy this Paleo-friendly take on a loaded baked potato.
Nutrition Facts
| Serving size | (988.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1490.5 |
| Total Fat 75.0g | 0% |
| Saturated Fat 50.8g | 0% |
| Cholesterol 106.2mg | 0% |
| Sodium 3589.1mg | 0% |
| Total Carbohydrate 168.1g | 0% |
| Dietary Fiber 26.1g | 0% |
| Total Sugars 38.0g | |
| Protein 40.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 291.6mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 899.8mg | 0% |
Source of Calories