Loaded “Sour Cream” & Chive Twice Baked Potatoes (Dairy Free)

Words don’t do these potatoes justice.

My husband was obsessed to say the least. I’m just gonna get right to the recipe so that you can hurry up and make these. THEY ARE SO GOOD!

Do yourself a favor, and make plenty! Leftovers are still just as tasty!

Print Recipe

Loaded "Sour Cream" & Chive Twice Baked Potatoes (Dairy Free)

Course

Dinner, side dishes

Prep Time

10 minutes

Cook Time

45 minutes

Servings

halves

Ingredients

• 3 Large Russet Potatoes
• 1 1/2 sticks Ghee or Grass-fed butter or butter substitute
• 1/2 cup Almond yogurt plain, unsweetened - sub cashew yogurt or yogurt/sour cream of choice
• 2 tbsp Chives fresh or dried
• 3-4 Green onions chopped - use both the white & green parts
• 2 tsp Onion powder
• 1 tsp Garlic powder
• 1-2 tsp Pink salt
• 1/2 tsp Black pepper
• 4-6 slices Bacon-cooked and chopped reserving 1-2 Tbsp of bacon grease - optional

Course Dinner, side dishes Prep Time 10 minutes Cook Time 45 minutes Servings halves Ingredients 3 Large Russet Potatoes 1 1/2 sticks Ghee or Grass-fed butter or butter substitute 1/2 cup Almond yogurt plain, unsweetened - sub cashew yogurt or yogurt/sour cream of choice 2 tbsp Chives fresh or dried 3-4 Green onions chopped - use both the white & green parts 2 tsp Onion powder 1 tsp Garlic powder 1-2 tsp Pink salt 1/2 tsp Black pepper 4-6 slices Bacon-cooked and chopped reserving 1-2 Tbsp of bacon grease - optional

Instructions

1. Preheat oven to 450 degrees.
2. Clean and cook whole potatoes until you can easily poke with a fork or knife. However, don't cook them until they're falling apart! The second cooking will cook everything further! You can bake them for 45 minutes - 1 hour, depending on size OR microwave them for 20-25 minutes, flipping them halfway through.
3. Once potatoes are cooked, cut in half - long ways!
4. With a spoon, scoop out the center, but leave just a tad of potato around all of the inside. This helps keep stability. I like to push the limits here, myself. I scoop out as much potato as possible, so I can get a crispy skin!

   
5. Place skins on a baking sheet face down first - almost touching each other. (I like to line mine with parchment paper for easy cleanup!). Baking them face down and closer, helps them to hold their shape and not flatten out. Spray inside and outside of each skin with olive, coconut, or avocado oil. Feel free to sprinkle some salt on the outsides too - I love it!

   
6. Bake skins for 8-10 minutes, flip, and bake the other side for another 8-10 minutes or until desired crispiness is reached.
7. While the potatoes crisping up, combine remaining ingredients with the potato you removed from the skins. If you decided to add bacon, set aside the bacon pieces for the topping, and add the bacon grease to your filling. This addition is completely optional and not necessary! However, bacon grease makes everything better!
8. Taste your filling and adjust the salt and pepper! We like our potatoes, not only crispy, but SALTY! Therefore, I add close to 2 tsp to this recipe.
9. Once the potato skins are finished crisping up in the oven, remove them and add filling to each. Don't be afraid to go heavy on that filling! For this recipe, each half took about a cup of filling. Use it all or save some to snack on as these finish cooking! 😉
10. Top with bacon pieces and bake for 10 minutes or until the tops have just slightly started to brown up.
11. Top with more chives or sour cream alternative of choice and DIG INNNNN!