These sea salt rubbed potato skins are generously stuffed with silky cashew cream and Paleo bacon.
Ingredients for potato skins:
3 russet baking potatoes
1 Tbs melted ghee or olive oil
Sea salt and pepper to taste
Cashew cream and 2 strips cooked, crumbled Paleo approved bacon (I use Wellshire brand Paleo bacon) for stuffing
Ingredients for Cashew Cream:
1 cup raw cashews (soaked at least 1 hour)
2/3 cup water
1 tsp fresh lemon juice
1 tsp raw apple cider vinegar
½ tsp sea salt
2 strips cooked, crumbled Paleo approved bacon (I use Wellshire brand Paleo bacon)
Directions for potatoes:
Pre-heat oven to 400 degree F. Wash and dry potatoes, and poke holes allover them. Place right on oven rack and bake for 50-60 minutes, until a fork can go in easily. Let cool completely. Once they’re cool enough to handle, split each potato in half lengthwise and carefully scoop out potato, leaving about ¼” shell. Save potato pulp for another use.
Turn oven to broil and place oven rack on a higher level. Lay hollowed out potato halves on a parchment paper lined baking sheet and place skin side down. Brush insides of potatoes with melted ghee or olive oil and sprinkle with sea salt and pepper. Flip hollowed out potatoes over and brush skin side with melted ghee or olive oil and sprinkle with sea salt and pepper. Broil for about 3 minutes, remove from oven and flip over so insides face up. Broil for another 3 minutes, until the edges just start to brown.
Fill each potato half with cashew cream and sprinkle with crumbled Paleo bacon. Serve immediately. Makes 3 hearty servings.
Directions for cashew cream:
Drain soaked cashews and rinse thoroughly. Place in a high speed blender with water, lemon juice, apple cider vinegar and sea salt. Blend until smooth. Refrigerate at least 2 hours to thicken and set. This recipe makes more than you’ll need for potato skin stuffing, so reserve the extra for another use, makes a great topping for chili or as a base for dip.
This recipe is gluten-free, dairy-free, soy-free and grain-free.
Originally posted on Instagram on 1/21/18.