Post by Loupy on Aug 19, 2018 16:24:42 GMT -7
Chicken Caesar Twice Baked Potatoes {Paleo, Whole30}
From: Michele @ www.paleorunningmomma.com/chicken-caesar-twice-baked-potatoes-paleo-whole30/
These savory and healthy twice baked potatoes are loaded up with a creamy chicken caesar filling plus bacon and scallions that will have you craving them constantly! They’re dairy-free, paleo, and Whole30 compliant. Great as a side dish or full meal. Perfect to prep ahead of time too and easy to reheat!
I totally have a love-hate thing going on with twice baked potatoes and sweet potatoes. You see, I actually LOVE them, really I do. Okay, so why the hate part? Well, I can’t lie, twice baked potatoes can be a big pain to make. Not actually difficult, just a time consuming, multi-step process, and, as we all know – time is not something most of us are happy about giving up.
Because of that, I decided to cut a few corners with these potatoes, as well as give you the option of “semi-homemade” (you’ll see!). And yes, now with lots of Whole30 options, semi-homemade Whole30 is actually possible – woohoo!
Prep time: 20 min
Cook time: 1 hour, 30 min
Total time: 1 hour 50 min
Serves: 8
Ingredients
4 russet potatoes Small/med
Coconut oil and salt to bake
1 1/2 cups cooked shredded chicken
4 slices nitrate free bacon Sugar free for Whole30, cooked and crumbled
1/4 cup + 2 Tbsp Tessemaes Caesar Dressing plus more for drizzling on for serving*
3 tbsp Ghee
1/4 cup non-dairy milk unsweetened coconut or almond
1/2 tbsp lemon juice
Salt and black pepper to taste
Scallions for garnish
Instructions
Rub the potatoes with coconut oil and sprinkle with salt if desired.
Bake the potatoes at 400 for 1 hour or until soft inside**
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, save the inside only of the 4th, for another use***
Mash the insides of the potatoes with the ghee, milk, caesar dressing, lemon juice, sea salt and pepper.
Mash well until the texture is relatively smooth.
Add in the shredded chicken and bacon, leaving some bacon to sprinkle over the top.
Scoop all the mixture evenly into the 8 hollowed potato halves.
Bake at 400 for about 15-20 minutes or until beginning to lightly brown.
Remove from oven, garnish with scallions and more bacon if desired and serve hot.
You can also drizzle on more Caesar dressing for extra flavor.
Store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!
Recipe Notes
*you can also make my Whole30 caesar dressing if you can’t get Tessemae’s (see recipe below)
**If you're short on time, bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.
***You will fill all 4 potato skins so make sure you only save the scooped-out inside of the 4th one. Save it for later to warm up for a side option or mix into another recipe.
Nutritional Information:
Calories: 266
Fat: 17g
Saturated fat: 6g
Cholesterol: 39mg
Sodium: 271mg
Potassium: 506mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 7g
Caesar dressing:
1/2 cup homemade mayo or paleo store-bought mayo
2 tsp fresh lemon juice
2 tsp coconut aminos
2 cloves garlic minced
2 tsp spicy brown mustard
1/8-1/4 tsp sea salt or to taste
1/8-1/4 tsp black pepper or to taste
Directions:
Whisk together all ingredients in a small bowl and refrigerate until ready to serve.
From: Michele @ www.paleorunningmomma.com/chicken-caesar-twice-baked-potatoes-paleo-whole30/
These savory and healthy twice baked potatoes are loaded up with a creamy chicken caesar filling plus bacon and scallions that will have you craving them constantly! They’re dairy-free, paleo, and Whole30 compliant. Great as a side dish or full meal. Perfect to prep ahead of time too and easy to reheat!
I totally have a love-hate thing going on with twice baked potatoes and sweet potatoes. You see, I actually LOVE them, really I do. Okay, so why the hate part? Well, I can’t lie, twice baked potatoes can be a big pain to make. Not actually difficult, just a time consuming, multi-step process, and, as we all know – time is not something most of us are happy about giving up.
Because of that, I decided to cut a few corners with these potatoes, as well as give you the option of “semi-homemade” (you’ll see!). And yes, now with lots of Whole30 options, semi-homemade Whole30 is actually possible – woohoo!
Prep time: 20 min
Cook time: 1 hour, 30 min
Total time: 1 hour 50 min
Serves: 8
Ingredients
4 russet potatoes Small/med
Coconut oil and salt to bake
1 1/2 cups cooked shredded chicken
4 slices nitrate free bacon Sugar free for Whole30, cooked and crumbled
1/4 cup + 2 Tbsp Tessemaes Caesar Dressing plus more for drizzling on for serving*
3 tbsp Ghee
1/4 cup non-dairy milk unsweetened coconut or almond
1/2 tbsp lemon juice
Salt and black pepper to taste
Scallions for garnish
Instructions
Rub the potatoes with coconut oil and sprinkle with salt if desired.
Bake the potatoes at 400 for 1 hour or until soft inside**
Once cooled, cut each potato open lengthwise and scoop out the inside, leaving a thin layer.
You will use the inside of 3 of the potatoes, save the inside only of the 4th, for another use***
Mash the insides of the potatoes with the ghee, milk, caesar dressing, lemon juice, sea salt and pepper.
Mash well until the texture is relatively smooth.
Add in the shredded chicken and bacon, leaving some bacon to sprinkle over the top.
Scoop all the mixture evenly into the 8 hollowed potato halves.
Bake at 400 for about 15-20 minutes or until beginning to lightly brown.
Remove from oven, garnish with scallions and more bacon if desired and serve hot.
You can also drizzle on more Caesar dressing for extra flavor.
Store leftovers in the refrigerator for up to 4 days - they reheat in the oven or toaster oven really well!
Recipe Notes
*you can also make my Whole30 caesar dressing if you can’t get Tessemae’s (see recipe below)
**If you're short on time, bake the potatoes ahead of time and store in the refrigerator until ready to proceed with the recipe.
***You will fill all 4 potato skins so make sure you only save the scooped-out inside of the 4th one. Save it for later to warm up for a side option or mix into another recipe.
Nutritional Information:
Calories: 266
Fat: 17g
Saturated fat: 6g
Cholesterol: 39mg
Sodium: 271mg
Potassium: 506mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 7g
Caesar dressing:
1/2 cup homemade mayo or paleo store-bought mayo
2 tsp fresh lemon juice
2 tsp coconut aminos
2 cloves garlic minced
2 tsp spicy brown mustard
1/8-1/4 tsp sea salt or to taste
1/8-1/4 tsp black pepper or to taste
Directions:
Whisk together all ingredients in a small bowl and refrigerate until ready to serve.
