Ingredients: |
Ingredients: 4 medium russet potatoes scrubbed
Olive oil and sea salt for potatoes
1 8 oz package Jones Dairy Farm No Sugar Hickory Smoked Bacon
6 tablespoons ghee or vegan butter, at room temperature
1 cup coconut cream + 1 tablespoon lemon juice {for the “sour cream”}*
Pinch of sea salt to taste
1 teaspoon garlic powder
1 tablespoon nutritional yeast optional, for flavor
4 scallions or 1 bunch, thinly sliced
Sea salt and freshly ground black pepper to taste
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Directions: |
Directions: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. |
This recipe for Twice Baked Potatoes is from