Paleo Twice Baked Potato

Indulge in the perfect balance of comfort food and clean eating with this Paleo Twice Baked Potato recipe, a delicious twist on a classic favorite. Using nutrient-packed sweet potatoes as the base, this dish swaps out traditional dairy with creamy full-fat coconut milk and rich ghee (or coconut oil for a vegan-friendly option) to keep it entirely paleo-friendly. A pinch of garlic powder and fresh chives elevate the flavor profile, while optional crumbled bacon adds a smoky, savory touch for a truly indulgent experience. Ready in just over an hour, these twice-baked sweet potatoes are irresistibly creamy, naturally gluten-free, and perfect for weeknight dinners, healthy meal prep, or entertaining guests. Whether you're following a Paleo, Whole30, or dairy-free lifestyle, this recipe delivers wholesome, comforting flavor in every bite.

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:60 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 medium-sized sweet potatoes
• 0.5 cup coconut milk (full-fat)
• 2 tablespoons ghee (or coconut oil for a vegan option)
• 4 slices cooked and crumbled bacon (optional, omit for Whole30)
• 2 tablespoons chopped fresh chives
• 1 teaspoon garlic powder
• 0 to taste sea salt (to taste)
• 0 to taste black pepper (to taste)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2

Wash and scrub the sweet potatoes thoroughly. Pierce each sweet potato several times with a fork to allow steam to escape during baking.

Step 3

Place the sweet potatoes on the prepared baking sheet and bake for 45-50 minutes, or until they are tender and easily pierced with a fork.

Step 4

Remove the sweet potatoes from the oven and let them cool for about 10 minutes, or until they are cool enough to handle safely.

Step 5

Using a sharp knife, slice each sweet potato in half lengthwise. Gently scoop out the flesh, leaving a thin layer of sweet potato intact to help the skins hold their shape.

Step 6

Transfer the scooped-out sweet potato flesh to a mixing bowl. Add the coconut milk, ghee (or coconut oil), garlic powder, sea salt, and black pepper. Mash the mixture with a fork or potato masher until smooth and creamy.

Step 7

Fold in half of the cooked and crumbled bacon (if using) and 1 tablespoon of chopped chives into the mashed mixture for extra flavor.

Step 8

Spoon the mashed sweet potato mixture back into the sweet potato skins, dividing it evenly between the halves. Smooth the tops with the back of a spoon.

Step 9

Place the filled sweet potatoes back onto the baking sheet. Return them to the oven and bake for an additional 10-15 minutes, or until the tops are slightly golden and heated through.

Step 10

Remove the sweet potatoes from the oven and garnish with the remaining chopped chives and crumbled bacon, if desired. Serve warm and enjoy your Paleo Twice Baked Sweet Potatoes!

Nutrition Facts

Serving size	(734.8g)

Amount per serving	% Daily Value*
Calories	1313.0

Total Fat 82.0g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat g
Cholesterol 150mg	0%
Sodium 1478.1mg	0%
Total Carbohydrate 114.6g	0%
Dietary Fiber 18.6g	0%
Total Sugars 25.6g
Protein 33.5g	0%

Vitamin D 0IU	0%
Calcium 194.7mg	0%
Iron 7.0mg	0%
Potassium 2444.7mg	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: 55.5%

Protein: 10.1%

Carbs: 34.5%