With some CHEESY SAUCE and COCONUT SOUR CREAM this is a legit loaded potato! Add some chopped scallions and crumbled bacon, and you’ll forget there ever was a greasy, fatty alternative.
The method of thinly slicing the potato almost all the way through is my trick for getting a tender-yet- crispy finished product. Yum and yum.
Note: Give this recipe a try with both white sweet potatoes and orange sweet potatoes.
4 medium sweet potatoes
4 tablespoons coconut oil
4 garlic cloves, thinly sliced
sea salt and black pepper to taste
1 cup CHEESY SAUCE
¼ cup coconut sour cream
4 bacon strips, cooked and crumbled
¼ cup scallions, greens only, thinly sliced
Preheat the oven to 400°F. Line an 18 × 26-inch rimmed baking sheet with foil and set aside.
Scrub the sweet potatoes and pat dry. Make horizontal slices the entire length of the potato, about 1/8 inch apart, making sure not to cut all the through the base of the potato.
Place the potatoes on the prepared baking sheet. Rub them all over with the coconut oil and tuck the slices of garlic in between the potato slices. Season with salt and pepper and bake for 1 hour, until tender.
Slather the Cheesy Sauce all over each baked potato and top with Coconut Sour Cream, bacon, and scallions.
Calories: 363
Fat: 21g
Carbohydrates: 31g
Sodium: 393mg
Fiber: 6g
Protein: 10g
Sugar: 10g