First things first: yes, this recipe contains dairy. And no, dairy is not considered paleo. White potatoes are good to go on the paleo diet, though. That said, our family does, on occasion, eat dairy. It’s not a staple in our diet, but we do splurge and this is one of those splurges for us.
Ever since we started drinking kombucha on a regular basis, my gut health has regulated, and that allows me to eat a little dairy without feeling the effects of it. And let’s be honest, cheese is delicious. So, if you are able to eat dairy, please make these potatoes. With tri-tip and green beans. It will become your favorite meal.
And don’t forget you can prepare these in bulk, they refrigerate and freeze well. Now that all 3 kids are in school and I have hours and hours of freedom each week, I’ll be doing a lot more food prep and planning. These potatoes are easy to just pop in the oven for a an easy side dish.
- 2 Baking Potatoes, scrubbed and dried
- 2 Tbsp Grass-Fed Butter
- Milk of your choice
- 1/2 lb Bacon
- 1/2 cup Grass-Fed Cheddar, shredded, plus more for topping
- Fresh or Dehydrated Chives
- Sea Salt, to taste
- Fresh Ground Black Pepper, to taste
- Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
- Pierce potatoes with a fork, rub lightly with olive or avocado oil, and place on the baking sheet. Bake for 1 hour.
- Remove from oven and let cool enough to handle.
- While the potatoes are baking, chop the bacon and cook until crispy in a skillet over medium heat (stirring often). Drain and set aside.
- Cut the potatoes in half and scoop out the insides, leaving some potato flesh around the edges of the skins so the skin stays intact.
- Place scooped out potato flesh in a food processor, along with the butter and salt. Pulse until desired consistency is reached (we prefer it smoother, less lumps), adding the milk 1 tablespoon at a time to keep it from getting too thin.
- Mix in the shredded cheese and 3/4 of the bacon pieces (not pulsed in the food processor). Spoon potato mixture back in to the potato skins, dividing evenly between the 4 halves. Top with a little extra cheese.
- Bake again for the second time at 375°F for about 10-15 minutes, or until the cheese is melted. Remove from oven and top with chives, extra bacon pieces.
- Leftovers can be stored in the fridge for up to a week and reheated in the 375°F oven until heated through.
Make in Advance
- Prepare potatoes as directed above but do not bake for a second time. Wrap in foil or plastic wrap (leaving as little air as possible), place in a zip-top freezer bag, and freeze up to 3 months.
- To bake frozen potatoes, preheat oven to 350°F. Line a baking sheet with parchment or foil, remove wrapping from desired number of potatoes, and place them on the lined baking sheet. Loosely cover with foil.
- Bake in preheated oven for 45 minutes, remove the foil, and continue baking for an additional 15 minutes.
- Remove from oven and top with chives, extra bacon pieces.
Nutrition InformationYield 4 Serving Size 1 potato
Amount Per Serving Calories 432Total Fat 33gSaturated Fat 14gUnsaturated Fat 0gCholesterol 68mgSodium 522mgCarbohydrates 20gFiber 1gSugar 1gProtein 13g
Nutrition is calculated by a third party and may not be 100% accurate