Whole30 Loaded Baked Potato
Transform the classic comfort food into a nutritious, Whole30-approved delight with this Whole30 Loaded Baked Potato recipe! Featuring perfectly baked russet potatoes rubbed with olive oil and sea salt, this dish is loaded with crispy compliant bacon, creamy coconut milk yogurt, and a touch of ghee for a rich, buttery flavor. Topped with fresh green onions and chives, it’s bursting with wholesome ingredients and satisfying textures. The recipe is dairy-free, gluten-free, and paleo-friendly, making it perfect for those following the Whole30 program or looking for a healthier take on a loaded baked potato. Whether served as a hearty side dish or a filling main, this easy-to-make recipe is a flavor-packed, guilt-free indulgence!
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Ingredients
- 4 large russet potatoes
- 2 tablespoons extra virgin olive oil
- 8 slices compliant bacon
- 1 cup coconut milk yogurt
- 4 tablespoons green onions, sliced
- 2 tablespoons fresh chives, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons ghee
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Wash and scrub the potatoes thoroughly under running water, then dry them with a clean towel.
Step 3
Poke each potato several times with a fork to create small holes for steam to escape during baking.
Step 4
Rub the potatoes with 1 tablespoon of olive oil and sprinkle them with sea salt.
Step 5
Place the potatoes directly on the oven rack and bake for 50-60 minutes, or until soft when squeezed gently with an oven mitt.
Step 6
While the potatoes are baking, cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set it aside on paper towels to drain.
Step 7
In a small bowl, mix the coconut milk yogurt, black pepper, garlic powder, and a pinch of salt. Adjust seasonings to taste.
Step 8
Once the potatoes are baked, remove them from the oven and let them cool slightly.
Step 9
Cut a slit down the middle of each potato, being careful not to cut all the way through. Gently push the ends of each potato inwards to open up the potato.
Step 10
Fluff the inside of each potato with a fork and add a dollop of ghee to each one, allowing it to melt.
Step 11
Crumble the cooked bacon and add it to the potatoes along with the seasoned coconut milk yogurt.
Step 12
Top each potato with sliced green onions and chopped chives.
Step 13
Serve immediately and enjoy your Whole30 Loaded Baked Potato, fully compliant and packed with great flavors.
Nutrition Facts
| Serving size | (1926.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2413.2 |
| Total Fat 105.8g | 0% |
| Saturated Fat 45.4g | 0% |
| Cholesterol 208.6mg | 0% |
| Sodium 4156.9mg | 0% |
| Total Carbohydrate 298.6g | 0% |
| Dietary Fiber 32.8g | 0% |
| Total Sugars 33.2g | |
| Protein 74.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.9mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 7144.4mg | 0% |
Source of Calories