Paleo Whole30 Twice Baked Pesto Potatoes

5 from 1 vote

Paleo Whole30 Twice Baked Pesto Potatoes

Healthy twice baked potatoes that are crispy on the outside, mashed potato creamy on the inside, and bursting with fresh pesto flavors. Paleo and Whole30

Prep Time15

Cook Time1 15

Total Time1 30

Course: Side Dish

Cuisine: American

Servings:

Author: Dominique

Ingredients

4 baking potatoes , washed and dried ( I used organic russet potatoes 4= 3.25 pounds)
olive oil spray
¼ cup ghee or grassfed butter
¼ cup coconut cream
1/4 cup almond milk

Pesto sauce ingredients:

3 cloves garlic
1/4 cup almonds
1/2 cup pine nuts
1 cup fresh basil (1.5 ounces)
1/3 cup olive oil
1/4 tsp salt
1/4 tsp ground black pepper
2 Tbs lemon juice

Instructions

Preheat the oven to 400 degrees F.
Place the potatoes onto a cookie sheet. Spray them with some olive oil and bake them for 60 minutes, flipping half way through. Make sure they are cooked through. You should be able to easily stab them with a knife.
While the potatoes bake, make the pesto sauce. Put all of the pesto ingredients into a food processor and mix until everything is well blended.
In a medium bowl, add the ghee ( or grass fed butter ) and coconut cream and mix.
Remove the potatoes from the oven. Then, lower the heat to 350 degrees F.
With a sharp knife, cut each potato in half lengthwise. Scrape out the insides of the potatoes into the mixing bowl with the coconut cream and ghee in it. Be careful not to tear the shell. It helps to leave a bit of a rim on the outer edge of the potatoes. Put the hollowed out potato shells on to the cookie sheet.
Smash the inside of the potatoes into the ghee and coconut cream. Add the almond milk and 1/2 of the pesto sauce, and then mix into the potatoes.
Fill the potato shells with the mashed potato pesto filling. Top each potato with a little pesto and then bake them until the potato is warm, 15-20 minutes.
Serves 4-8 ( depending on if you are eating 1/2 of a potato per person or 1 potato per person ).

Nutrition