Twice baked potatoes are a comfort food from my childhood. My Mom always made these around the holidays especially paired with a ham. Now days we’re eating a lot of baked sweet potatoes with week night dinners, as are my clients. I recently had a client request for Paleo twice baked potatoes. I wondered how could I make a twice baked potato without the cheese and sour cream? What main flavors did I want to highlight after removing the dairy products? Well, bacon came to mind first, then the scallions. Let’s be honest what food would not taste great with bacon in it? Those two items alone could really add some great flavor to any baked potato so I gave them a try. I’m happy to say that they turned out great and my client’s family really enjoyed them as well. Give them a try and you’ll be pleasantly surprised at how sometimes even just working with a few simple ingredients can produce something simply delicious!
- 3 potatoes - sweet or white (2 for stuffing, 1 for extra filling)
- 1 egg
- 3 TB ghee
- 2 pieces bacon
- 1 scallion
- pinch of salt
- Bake the potatoes at 425 for 50 minutes or until a knife easily inserts to the center of the potato. Remove the potatoes from oven and allow them to cool 30 minutes. Reduce the oven temperature to 350. While the potatoes are cooling cook the bacon and rest on paper towel to cool then chop into chunks, set aside. Chop the scallion and set aside. Once the potatoes have cooled enough to work with them cut 2 of them in half. Gently scoop out the center of them leaving a nice shell base for stuffing. Place the scooped potato filling in a bowl. Peel the third potato and add that baked potato to the bowl of potato filling. Add the egg, ghee, chopped scallions and a pinch of salt to the potato filling and mix well. Add the mixture back into the 4 potato shell halves. Bake in the oven at 350 for 18-24 minutes until set. Enjoy!