Hi friends! I tried this recipe for the first time last week when I noticed my husband put his fantasy football draft on our family calendar. I have been busy gathering my arsenal of football food for this fall and this recipe definitely makes the cut! The spicy brown mustard is what makes these stand out from other twice baked potatoes. These Whole30-approved potatoes could be served as a side dish or as a meal. Enjoy!
3 medium sweet potatoes
6 slices of bacon (use nitrate-free for Whole30)
1 large yellow onion
2 tbsp rendered bacon fat for caramelizing onion
5 oz fresh spinach chopped
3 Tbsp full fat coconut milk
1 Tbsp nutritional yeast or potato starch (I use Bob's Red Mill brand)
2 tsp spicy brown mustard (check label for additives if following Whole30)
1/4 tsp garlic powder optional
Sea salt and pepper to taste
1. Preheat your oven to 400 degrees and line a baking sheet with aluminum foil.
2. Scrub your potatoes and poke them each with a fork a few times.
3. Bake potatoes for 45-60 min or until soft on the inside (times will vary depending on the thickness of your potatoes).
4.While potatoes bake, cook the bacon. When the bacon has cooked through, remove it from the pan and carmelize the onions in the rendered bacon grease, being sure to reserve 1 tbsp of bacon grease for the spinach. The onions should take about 10-15 minutes to cook through and turn a golden brown. Once these are done cooking, remove them from the heat.
5. For the spinach, place 1 tbsp of reserved bacon grease in your skillet over medium heat. Add the spinach and toss it for about 2 minutes, making sure it wilts completely, but doesn't burn.
6. When potatoes are done cooking and cool enough to touch, cut each one in half lengthwise and scoop out the middle with a spoon, leaving a layer of skin. Place the insides of the potatoes in a bowl and combine it with the coconut milk, yeast/starch, mustard, and garlic powder. Mash this altogether until it is smooth.
7. Crumble the cooked bacon into the mixture and then add the onions and spinach.
8. Spoon the mixture back into the skins and top each potato skin with salt and pepper to taste.
9. Bake at 400 degrees for 15-20 minutes.
NUTRITION:(For one potato skin; recipe makes 6 servings)
Calories: 189; Fat: 12g, Carbs: 13g, Protein: 3g
Original Recipe and Photo Credit given to Paleo Running Mama. Can be found by visiting: https://www.paleorunningmomma.com/twice-baked-sweet-potatoes-paleo/