Categories: Sides
Ingredients
- 4 medium-sized sweet potatoes
- 2 tbsp. avocado oil, divided use
- To taste sea salt
- 3/4 cup broccoli florets, finely chopped
- 4 slices bacon, cooked and crumbled
- 1/4 cup toasted walnuts, finely chopped
- 1/4 cup dried cranberries, roughly chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Avocado cream, for serving (see recipe)
Directions
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Preheat the oven to 400. Arrange the potatoes in a large baking dish. Pierce each potato a few times with the tip of a knife. Rub with 1 tbsp. of avocado oil and sprinkle with a generous pinch of salt. Bake for 50-60 minutes, or until tender when pierced with a knife. Remove from the oven and let cool.
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When the potatoes are cool enough to handle, carefully cut off a slice from across the top of each to expose the flesh of the potato. With a small spoon, carefully scoop the potato flesh into a mixing bowl, taking care to leave behind a 1/2-inch thick potato “shell.”
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Mash the remaining tbsp. of avocado oil into the potato flesh. Stir in the broccoli, bacon, walnuts, dried cranberries, garlic powder, onion powder and a pinch of salt. Spoon the filling back into each potato shell, mounding it up as needed.
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Cover the stuffed potatoes loosely in the dish with a piece of parchment paper or foil. Return to the oven for 10-15 minutes to heat throughout. Serve topped with avocado cream.