I remember the day when white potatoes were added to the Whole30 approved foods list.  It was a pretty exciting day.  I was thrilled because I LOVE all potatoes and I was missing them.  Years ago when Tracy and I were in collage we were members of the Phat Club.  The Phat Club was a group of women(mostly my family members) who got together every other week for a healthy meal, girl time, and most importantly to weigh in. At one point we all had these journals that we would record goals in each time for the next 2 weeks.  I remember writing once that I wasn’t going to use any ranch on my baked potato for 2 weeks.  That was hard for me because I would kill my potato with that stuff.  Would you like some potato with that ranch dressing?? For real though.

This is me weighing in, with Tracy at my side, back in 2007.  We were all smiles because I had lost 3 pounds that week.  Those were some good times and I’ll have to share more about that amazing club and weightloss support in another post.

This recipe is dedicated to my old self that had a love of baked potatoes and ranch dressing.  This twice baked potato recipe has the yummy ranch flavor that I love without the guilt.   It’s dairy free, Whole30 compliant, and topped with bacon, duh.

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This is the perfect side dish for a family meal.  Make sure you make extra because they are perfect for lunches paired up with some chicken or steak.  This recipe is only 4 servings but can easily be doubled or tripled.

The products and information listed in this post are to the best of our knowledge.  We share with our readers what has been successful for us in our own lives.  Visit Whole30.com for full nutritional guide to ensure the products and food you consume are compliant.

Ingredients

• 2 large baking Potatoes
• 6 pieces of cooked bacon
• 4 tablespoons almond milk
• 2 tablespoons ghee
• 1 1/2 teaspoons Whole30 Homemade Ranch Seasoning Mix by The Pinning Mama
• salt and pepper

Instructions

1. Preheat your oven to 400 degrees.
2. Wash your potatoes and rub sea salt on them.
3. Bake potatoes for 1 hour or until cooked through and then reduce oven temperature to 350 degrees.
4. Cut potatoes in half lengthwise and remove insides leaving just the skins.
5. Mix in almond milk, ghee, ranch seasoning mix, 2 pieces of crumbled bacon, and a little salt and pepper.
6. Scoop mixture into the skins and top with remaining bacon crumbles.
7. Bake for 30 minutes and top with sliced green onions before serving.

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Ingredients

  

• 2 large baking Potatoes
• 6 pieces of cooked bacon
• 4 tablespoons almond milk
• 2 tablespoons ghee
• 1 1/2 teaspoons ranch seasoning The Pinning Mama
• salt and pepper

Instructions

 

• Preheat your oven to 400 degrees.
• Wash your potatoes and rub sea salt on them.
• Bake potatoes for 1 hour or until cooked through and then reduce oven temperature to 350 degrees.
• Cut potatoes in half lengthwise and remove insides leaving just the skins.
• Mix in almond milk, ghee, ranch seasoning, 2 pieces of crumbled bacon, and a little salt and pepper.
• Scoop mixture into the skins and top with remaining bacon crumbles.
• Bake for 30 minutes and top with sliced green onions before serving.

Tried this recipe?Let us know how it was!