Paleo Whole30 Twice Baked Pesto Potatoes
Paleo Whole30 Twice Baked Pesto Potatoes recipe. Lighter twice baked potatoes that are crispy on the outside, mashed potato creamy on the inside, and bursting with fresh pesto flavors.
Is there a meal or dish that you find gets everyone really excited for dinner? Like so excited that your loved ones are sitting down at the table before dinner even starts?!
Well that happens in our house with these Paleo Whole30 Twice Baked Pesto Potatoes.
They are crispy on the outside yet mashed potato creamy on the inside, all while bursting with the fresh pesto flavors of basil, pine nut, almond and garlic.
What makes this recipe great
- They are a wonderful, flavorful and lighter side that no one would guess is Paleo, Whole30, Gluten-free, Grain-free and clean.
- Which is great because you can sneakily get your family and loved ones eating right, without taste being sacrificed or without the food being “boring”.
Recipe ingredients
- russet potatoes
- butter
- coconut cream
- almond milk
- garlic
- almonds
- pine nuts
- fresh basil
- olive oil
- salt and pepper
- lemon juice
Step by step instructions
Step 1: Bake your potatoes for one hour.
Step 2
Step 2: Make your pesto sauce in the food processor. Put all the pesto ingredients into the food processor and mix until done.
Step 3
Step 3: Remove the inside of the potatoes and put into a bowl. Mix coconut cream and butter into the mashed potatoes. Add some pesto to the mix. Fill the potato shells with this mashed potato pesto filling. Top each potato with a little pesto and then bake them a bit more.
Side note: we like to prep these in advance and then reheat them for dinner.
We also love bringing them to dinner parties because everyone enjoys them and because there’s something Paleo that we can eat.
Prep 15 minutesCook 1 hour 15 minutesTotal 1 hour 30 minutesMakes 4
Ingredients
- 4 baking potatoes,, washed and dried ( we 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
Method
- 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 ).
