Like many people, we grew up on loaded baked potatoes filled with fake bacon bits and margarine. Once I discovered the difference in flavor with sweet potatoes and REAL bacon, I’ve never looked back.
These loaded sweet potatoes are not only dairy free and AIP compliant, they are also super flexible. No bacon on hand? Leftover carnitas are a great sub. Tired of eating broccoli? Swap for any veggie you like from cauliflower to spinach.
Loaded Sweet Potatoes
- 1h 5m
- 1h 30m
- 2 c shredded beef, or shredded pork
- 2 green onions
- 4 sweet potatoes, (one and a half per person)
- 1 c broccoli floret
- 1 c bacon fat, coconut or olive oil
- 1/2 c chicken stock
- Preheat oven to 400°F.
- Chop pulled pork or bacon into slivers. Chop green onions.
- Cook optional bacon slivers and drain on paper towel.
- Wash potatoes and puncture several times with a fork.
- Mince the broccoli finely and set aside.
- Place the potatoes in a non-reactive baking dish, and bake for about 1 hour. (The potatoes are fully cooked when they are soft when you gently squeeze them. Use an oven mitt – they’re hot!).
- Remove potatoes from oven.
- Using a clean towel to hold the hot potatoes, carefully slit open the potato lengthwise taking care to avoid burning yourself on the steam.
- With a soup spoon, scoop out the flesh into a large bowl, taking care not to demolish the skins if possible. Set skins aside.
- To the hot potatoes, add minced broccoli and fat of your choice. Mash together until fat is melted and the broccoli is steamed to bright green in the heat of the potatoes.
- Add broth and blend well.
- Gently spoon potato mixture back into the skins.
- Placed stuffed potatoes back into shallow baking dish.
- Top with shredded pork or bacon.
- Broil on high for 3-5 minutes.
- Transfer to plates, and serve topped with chopped green onions.