Jump to Recipe Whole 30
This recipe is sponsored by Jones Dairy Farm and all opinions are my own, as always.
It’s all the delicious comfort of classic twice baked potatoes, made Whole30 friendly! Potato skins are loaded with a creamy mixture of mashed potatoes, bacon, scallions and even a dairy free sour cream. Great as a side dish or full meal, perfect to prep ahead of time too and easy to reheat!
Is there anything better than a twice baked potato? They are absolutely one of my favorite foods!
Slightly time consuming, only due to the time it takes to bake a potato twice. But actually very simple to throw together!
To make this version Whole30 friendly, I made an easy coconut cream based “sour cream” and replaced butter with ghee.
They turned out so perfectly though and the leftovers were delicious too! Let’s get into the recipe details.
What You Need to Make Whole30 Twice Baked Potatoes
For a no-sugar added bacon, I used Jones Dairy Farm No Sugar Hickory Smoked Bacon, which is my favorite Whole30 friendly bacon! (More on Jones Dairy Farm below!)
Here’s everything you’ll need to prepare the potatoes:
russet potatoes
Olive oil and sea salt
Jones Dairy Farm No Sugar Hickory Smoked Bacon
Ghee, or vegan butter
coconut cream + lemon juice + sea salt (for the “sour cream”)
garlic powder
nutritional yeast (optional, for flavor)
scallions
freshly ground black pepper
How to Make Whole30 Twice Baked Potatoes
Preheat your oven to 400°F, rub the potatoes with oil and sprinkle all over with sea salt. Place them on a baking sheet and bake in the preheated oven for 1 hour or until soft inside.
During the last 20 minutes the potatoes bake, bake the bacon in the oven on a separate baking sheet for 16-20 minutes or until crisp. I like to check after 15 minutes and every minute after that, to avoid burning. Drain the bacon on paper towels, then crumble.
After the potatoes cool for 10 minutes, cut each one open lengthwise and scoop out the inside into a large bowl, leaving a thin layer around the perimeter. Save the potato skins.
In a small bowl, whisk together the coconut cream with the lemon juice and a pinch of sea salt. It should taste similar to sour cream. Add this mixture to the bowl with the potato flesh along with the ghee. Use an electric hand mixer or whisk to mix well, then add the garlic powder, 3/4 of the sliced scallions and 3/4 of the crumbled bacon. Season with sea salt and black pepper, to taste.
Spoon this mixture back into the potato skins and bake for another 15 minutes. Top with remaining the scallions and bacon to serve. You can also make extra coconut cream “sour cream” for topping as well!
No Sugar Bacon from Jones Dairy Farm
I used my favorite No Sugar All Natural Uncured Hickory Smoked Bacon for these BBQ chicken bites from Jones Dairy Farm.
They make crispy, delicious uncured, No Sugar Bacon that’s perfect for so many Whole30 and paleo recipes.
They also have chicken, pork and turkey sausage, all with no added sugar, to throw into quick meals.
Since Jones Dairy Farm has an awesome line of No Antibiotics Ever, Paleo Certified products containing NO sugar or preservatives, they’re perfect for clean eating recipes and quick easy meals.
Visit their website to browse their amazing no-sugar bacon, sausage and ham, and click on the product locator to find out where you can purchase their products near you!
I hope you’re ready for a serious treat with these Whole30 Twice Baked Potatoes!
Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Whole30 Twice Baked Potatoes {Dairy Free Options}
It’s all the delicious comfort of classic twice baked potatoes, made Whole30 friendly! Potato skins are loaded with a creamy mixture of mashed potatoes, bacon, scallions and even a dairy free sour cream. Great as a side dish or full meal, perfect to prep ahead of time too and easy to reheat! Prep Time: 15 minutesCook Time: 1 hour 20 minutesCourse:Appetizer, Dinner, Lunch, Side DishCuisine:AmericanKeyword:baked potato, dairy free, potatoes, twice baked, whole30Servings: 8 servings
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Ingredients
4mediumrusset potatoesscrubbedOlive oil and sea saltfor potatoes1 8 oz packageJones Dairy Farm No Sugar Hickory Smoked Bacon6tablespoonsgheeor vegan butter, at room temperature1cupcoconut cream + 1 tablespoon lemon juice {for the “sour cream”}*Pinchof sea saltto taste1teaspoongarlic powder1tablespoonnutritional yeastoptional, for flavor4scallionsor 1 bunch, thinly slicedSea salt and freshly ground black pepperto taste
Instructions
Preheat your oven to 400°F. Rub the potatoes with oil and sprinkle all over with sea salt. Place on a baking sheet and bake in the preheated oven for 1 hour or until soft inside.During the last 20 minutes the potatoes bake, bake the bacon in the oven on a separate baking sheet for 16-20 minutes or until crisp. I like to check after 15 minutes and every minute after that, to avoid burning. Drain the bacon on paper towels, then crumble.After the potatoes cool for 10 minutes, cut each one open lengthwise and scoop out the inside into a large bowl, leaving a thin layer around the perimeter. Save the potato skins.In a small bowl, whisk together the coconut cream with the lemon juice and a pinch of sea salt. It should taste similar to sour cream. Add this mixture to the bowl with the potato flesh along with the ghee. Use an electric hand mixer or whisk to mix well, then add the garlic powder, 3/4 of the sliced scallions and 3/4 of the crumbled bacon. Season with sea salt and black pepper, to taste.Spoon this mixture back into the potato skins and bake for another 15 minutes. Top with remaining scallions and bacon to serve.
Recipe Notes
*I like to use the 365 Coconut cream to make sour cream, or Thai Kitchen.
If you are not doing the Whole30, feel free to use your favorite sour cream in place of the coconut cream version
Nutrition
Calories: 289kcalCarbohydrates: 22gProtein: 4gFat: 22gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 9mgPotassium: 582mgFiber: 2gSugar: 1gVitamin A: 61IUVitamin C: 8mgCalcium: 22mgIron: 2mg
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Want More Whole30 Recipes Made with Jones Dairy Farm Products? Try One of These!
Zucchini Lasagna with Sausage
Turkey Sausage Kale Soup with Cauliflower Rice
Breakfast Burrito Bowls
Sausage Potato Soup with Spinach
Savory Bacon Sweet Potato Waffles