What if I don't have any ghee?

If you're not keeping a Whole30 diet, feel free to use butter! If you are doing Whole30, you can easily make ghee from butter by melting butter in a heavy-bottomed pot. Let it the butter come to a boil and turn the heat down then continue to let the butter brown, undisturbed, for 10-15 minutes. Let the melted butter cool down a bit then strain through a fine-mesh strainer or cheesecloth into a glass container.

Can I use a sweet potato?

Yes! Swap out the russet potatoes for large sweet potatoes and bake them at 350F. Check them around 55 minutes with a fork. They'll be done when the fork can easily pierce them.

The Best Whole30 Stuffed Baked Potato

Name: Whole30 Stuffed Baked Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 4 large russet potatoes; 3 tablespoons Extra Virgin Olive Oil, divided; 1 ½ pounds ground chicken, one pound dark meat and ½ pound breast (Or ½ and ½); 1 cup coarsely chopped spinach; 1 finely chopped red pepper; ½ medium yellow onion, finely chopped; ¼ cup chopped fresh flat-leaf parsley; 4 cloves garlic, finely chopped; 1 tablespoon smoked paprika; 2 ¾ teaspoons kosher salt, divided; 1 teaspoon pepper; 1 tablespoon clarified butter; Marinated Red Onions; Green Goddess Dressing

Description

This stuffed potato is soul satisfying and incredibly delicious. It’s perfect for a Whole30 weeknight dinner with some great leftovers!

Ingredients

4 large russet potatoes
3 tablespoons Extra Virgin Olive Oil, divided
1 ½ pounds ground chicken, one pound dark meat and ½ pound breast (Or ½ and ½)
1 cup coarsely chopped spinach
1 finely chopped red pepper
½ medium yellow onion, finely chopped
¼ cup chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tablespoon smoked paprika
2 ¾ teaspoons kosher salt, divided
1 teaspoon pepper
1 tablespoon clarified butter
Marinated Red Onions
Green Goddess Dressing

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Instructions

Preheat the oven to 375°F.

Wash potatoes and use 1 tablespoon of the olive oil and some salt and pepper to rub on the potatoes. Poke the potatoes with a skewer several times.

Bake potatoes until done, about 60 – 80 minutes (depending on your oven)

While potatoes are baking, in a large bowl, mix together the ground chicken, spinach, pepper, onion, parsley, garlic, paprika, 2 teaspoons salt and pepper.

Heat 2 tablespoon of olive oil in a large sauté pan. Add mixture to pan and sauté until chicken is cooked, about 7-10 minutes breaking up into small pieces.

When potatoes are done, cut off the top 1/3 of the potato. Scrape the contents out of the larger portion and place in a bowl. Repeat for all the potatoes. Then add 1 tablespoon of clarified butter (or olive oil) ¾ teaspoon salt and mix until combined.

Fill the potato “shells” with ½ cup of the potato mixture. Top with the ½ cup of the chicken mixture, Marinated Red Onions and Green Goddess Dressing.

Nutrition

Serving Size: 1
Calories: 680
Sugar: 3.2 g
Sodium: 982.3 mg
Fat: 29.1 g
Carbohydrates: 71.1 g
Protein: 38.2 g
Cholesterol: 150.7 mg