Plant-Based Whole30 twice baked potatoes

Yes, you read that right PLANT-BASED WHOLE30 TWICE BAKED POTATOES! Whole30 announced their PLANT-BASED Whole30 program and we’re so very excited about it!

72% of the Whole30 audience are very interested in a “plant-based” approach to nutrition. BOOM the Whole30 team did a deep dive into making it happen. Find all the details around the program and the research that went into it here.

What does this mean for Back Porch Paleo? Well, these PLANT-BASED WHOLE30 TWICE BAKED POTATOES are just one of the new recipes we’ll be adding. Since this new Whole30 program allows legumes, you will see a few recipes here and there with beans. We’ve been able to reintroduce beans over the last 6 months and have been feeling great!

After 6 years of no beans/legumes we found that we were literally craving them! So we started giving them a shot and reintroduced them in small quantities. So far, so GOOD and what a thrill! Maybe you’ve found that you are able to do the same? If not, you probably won’t be interested in those recipes. Totally fine, you be you!

A little bit about the “meat” in this recipe. I used the plant-based ground beef from Abbot’s Butcher. They are an approved plant based partner for this new Whole30 program. I must say that the texture is spot on and the taste is quite enjoyable. I’m a HUGE skeptic about meat alternatives, and even my husband enjoyed it. That is saying something!

Overall, nothing is going to change around here. We are omnivores through and through and while we do love our veggies, we also love bacon, steak, grilled chicken etc…so those recipes will still happen. I do think that adding more “plant-based” options and veggies overall is not a bad thing. I will continue to be an avid label reader as there are so many “bad choices” out there in this “plant based” arena. It’s literally the new buzz word, so be careful out there! Read those labels! If you can’t pronounce an ingredient, most likely you should skip it.

Hope you give this potato a try! It’s filled with so many of the flavors we love and so I think your taste buds will be delighted.

A few of the things we used in this recipe:

• creamy tomatillo ranch dressing
• smokey spice rub
• Abbot’s Butcher plant-based Ground “beef”
• Kite Hill chive “cream cheese”

Plant Based Whole30 twice baked potatoes

Recipe by MichelleCourse: dinnerCuisine: south westernDifficulty: easy

Servings

4

potatoes

Prep time

30

minutes

Cooking time

1

hour 

plant-based & so scrumptious, your taste buds won’t even know it’s not beef!

Ingredients

• potatoes

• 4 russet potatoes, washed well and dried

• 1 tbsp avocado oil

• fine sea salt, to taste

• ¼ c Kite Hill chive “cream cheese”

• 2-3 green onions, finely chopped

• 3-4 tbsp almond milk

• topping

• 1 tbsp avocado oil

• 1 10oz package Abbot’s Butcher ground “beef”

• pinch of fine sea salt

• 2 tsp of our smokey spice rub (see link above)

• 2 green onions, finely chopped

• juice of 2 limes

• garnish

• our tomatillo ranch dressing (see link above)

• diced avocado

• sliced radishes

• diced red onion

• cilantro, finely chopped

• chipotle flakes (opt)

Directions

• Preheat the oven to 385° – line baking sheet with parchment paper. Using a fork, poke holes in each of the potatoes, rub with the avocado oil and salt liberally. Bake for 60-80 mins or until soft. Time will vary depending on the size of that spud!
• While the potatoes bake, heat up a 10” cast iron skillet over medium heat and add the avocado oil and Abbotts “ground beef” and warm. Add the salt and smokey spice rub mix and stir well to combine. Toss in the green onions and when warmed through, add the lime juice, stirring to coat and remove from the heat. Set aside and prep garnishes.
• Once potatoes are done, remove from the oven and allow to cool slightly until you can touch them. With a small knife, slice an opening in the top and carefully push both ends together to create an “opening” so you can scoop out the insides. Carefully remove the hot potato mixture to a mixing bowl then add the “cream cheese,” green onions and just a splash of the almond milk. Mash all ingredients together well and taste. Add additional salt and almond milk to taste.
• Next, spoon this potato mixture back into each of the potato skins, again being careful not to split the potato apart. Spritz with avocado oil and return to the oven for 15-18 minutes or until the filling is warmed through.
• Remove from the oven, spoon the zesty filling on top of the potato filling and garnish as desired.