When I was growing up, almost every Christmas Eve we would have stuffed potatoes. It was pretty much a yearly treat, so I savoured every last bite. Mmm.
This past Christmas I found myself craving those stuffed potatoes of my childhood, but then quickly dismissed the idea. See, those lovely potatoes contained cheese. A lot of cheese. Cheese is off-limits on the Paleo diet.
So I set out on creating a Paleo stuffed potato that still tasted cheesy, but without any dairy.
I’m so proud to say I’ve done it. I made a glorious stuffed potato without cheese! The cheesy flavour comes from a combination of pumpkin, onions, garlic and nutritional yeast. Not only are these potatoes free of gut-busting dairy, but they have lots of hidden veggies! And bacon. Ooooh bacon.
These stuffed potatoes do take some time to make. But the outcome is terrific! To make my time more valuable, I double the recipe and freeze the extra potatoes. They freeze nicely and reheat well in the oven.
I hope you and your family enjoy some lovely, comforting Paleo “Cheesy” Broccoli & Bacon Stuffed Potatoes!
Time: 2 hours 20 minutes
- 8 medium white or yellow potatoes
- 5 slices bacon
- 2 cups broccoli, chopped
- 1 batch “Cheese” Sauce (see below)
- Preheat oven to 350 F.
- Wash potatoes and dry.
- With a fork, poke holes in potatoes.
- Wrap potatoes individually in foil, and place on a baking sheet.
- Bake potatoes in oven for 1 hour.
- Meanwhile, heat a fry pan and cook bacon on medium-high heat until crispy, about 5-6 minutes.
- When bacon is crisp, remove from pan and allow to cool on a plate. Chop bacon into small pieces. Set aside.
- Save bacon fat.
- Make the “Cheese” Sauce (below).
- When potatoes are fork-tender, remove from foil and allow to cool 30-40 minutes or until cool enough to touch.
- Slice potatoes in half, lengthwise.
- Scoop out cooked potato with a spoon, and place in a large bowl. Leave behind a thin layer of potato. If all potato is scooped out, the skin may break.
- Place potato skins on a lightly greased or parchment paper lined baking sheet.
- Set aside 1 cup of “cheese” sauce.
- Add the remaining “cheese” sauce to the cooked potato, in a large bowl. Mash potatoes and “cheese” sauce very well.
- Add chopped bacon and chopped broccoli to the mashed potatoes. Mix well.
- Add salt to taste, if needed.
- Evenly distribute the mashed potato mixture among all the potato skins.
- Top each stuffed potato with 1 tbsp reserved “cheese” sauce.
- When ready to bake stuffed potatoes, cook at 350 F for 40-50 minutes, until tops are golden brown. Enjoy!!
“Cheese” Sauce Ingredients
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 1/2 cups pumpkin purée
- 3/4 cup full-fat coconut milk
- 3/4 cup chicken bone broth or water
- 1/2 cup nutritional yeast
- 3 tbsp olive oil, avocado oil or melted coconut oil
- 1 tsp salt
- 1 tsp garlic powder (optional)
“Cheese” Sauce Directions
- In the same fry pan as bacon, cook onion in reserved bacon fat.
- Cook onions over medium heat, about 5 minutes until translucent.
- Add garlic to the onions and cook 2 minutes.
- Remove onions and garlic from heat; set aside.
- In a blender, add pumpkin purée, coconut milk, bone broth, nutritional yeast, oil, and salt.
- Add cooked onions and garlic to the blender as well.
- Blend on high 1-2 minutes, until sauce is smooth.
- Add garlic powder and blend, if you really like extra garlic flavour.
- Use “cheese” sauce in stuffed potatoes recipe (above).