In keeping with our ‘ Transition to Eating REAL FOOD’ theme, here is a ‘clean eating’ twist on an American classic, the Twice Baked Potato. Usually made with white potatoes, sour cream and lots of cheese, the traditional version can be riddled with allergens and leave you feeling like you need a nap!
I've have re-made the Twice Baked Potato to be Paleo friendly and Dairy Free, yet still tantalizing for the little boys ( or big men) in your life! The Coconut Milk and Egg in this recipe bring that creamy consistency we all love. I chose to use Applegate Farm’s Uncured Turkey-Bacon for this recipe, but regular Nitrate-Free Bacon would work wonderfully too.
Ingredients
6 small ( palm sized) Sweet Potatoes or Yams ( they come in all colors!)
6 strips of cooked Bacon - finely chopped.
2 Tbsp Chives - finely chopped.
1/4 cup Organic (canned) Coconut Milk ( you may need to add a touch more or less , depending on how starchy your potatoes are.)
1/2 tsp Celtic Sea Salt ( or regular Sea Salt)
1 Free Range Egg.
Olive Oil
Optional: Chili Powder
1/2 cup grated RAW Cheese
Instructions
Preheat the oven to 375F / 175 C.
Wash and dry your Sweet Potatoes then rub them with a little Olive Oil and Celtic Sea Salt and place on a baking sheet. This really makes the skins yummy. So much of the nutrients are stored in the skin... we do whatever we need to do to ensure they go into our kiddo's tummies!
Bake the Sweet Potatoes for 30 mins-1 hr or until soft when you squeeze them.
Remove the S. Potatoes from the oven and carefully slice them in half lengthways. Using a spoon, scoop out the flesh from the centre and place it in a mixing bowl. Try to leave a small amount of flesh in the potato to support the very soft skin. This will help it retain it's shape well.
Once you've got all of the Potato flesh into the bowl, use a Potato Masher and mash away until really smooth. Add in the Coconut Milk ( slowly... depending on how starchy your potato is) , Chives, Egg, chopped Bacon, and Salt ( reserve a little bacon to sprinkle on the top of each potato) and mix until well combined and smooth but defiantly not runny in constancy.
One by one, fill up the empty Potato skins with your yummy filling. Sprinkle with Bacon pieces, and the Chili Powder and Cheese if using.
Keep them lined up on the baking tray, and pop back in the oven ( now set to 400 F/ 200C) just to heat them through and brown the tops.
These serve very well with a large green salad, or as a side dish to any meat dishes (especially mini meatloaves!).
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