These cute little “volcanoes” are a convenient make ahead side dish. They may be prepared ahead of time, then popped in the oven to finish off. Impressive presentation and perfect for portion control!
3 large baking potatoes, washed & dried
1 large egg, separated
3 Tbs ghee
3 Tbs unsweetened almond milk
Sea salt & pepper to taste
Preheat oven to 400 degrees F. Place potatoes on a parchment paper lined baking sheet. Prick potatoes with a fork in a few places. Bake for an hour or until fork tender. Let cool.
Preheat oven to 375 degrees F. Scoop pulp out of potatoes and place in a large bowl. *Save potato skins for another use, such as my recipe for Baked Stuffed Potato Skins http://happyhealthybelly.info/apps/recipe/details/id/Paleo-Baked-Stuffed-Potato-Skins
Add egg yolk to the bowl and beat until fluffy. Add ghee and almond milk. Continue beating. Season salt and pepper to taste.
In a separate bowl beat egg white until stiff peaks form. Gently fold into potato mixture.
Spoon potato mixture in a pastry bag (or a zipper lock bag with the tip snipped off). Gently pipe potato onto a parchment lined baking sheet, making decorative mounds or spoon into mounds.
Bake at 375 degrees F for 15 to 20 minutes or until golden. Carefully remove each volcano with a spatula and place on each individual plate.
Makes 4-6 servings
This recipe is gluten-free, soy-free, grain-free and Whole30 compliant