Chili Lime Stuffed Baked Potato

(Whole30, Gluten Free, Paleo)


Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 6 servings



6 White Potatoes, large

3/4 cup Bacon, diced

1 1/2 cups Almond Milk Yogurt

1/4 cup Green Onion, diced

1/4 cup Grated Onion

4 tbsp Noble Made Chili Seasoning

2 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

3/4 gallon Water

Lime Squeeze



    1. Preheat oven to 350°F. Bring water to boiling point. Boil potatoes for 10 to 15 minutes.
    2. Remove the potatoes, and cut one line across the on the top of each, long ways. When cool, scoop out the centers, add to a mixing bowl, and mash.
    3. Add bacon, grated onion, almond milk yogurt and Noble Made Chili Seasoning. Add salt and pepper to taste.
    4. Stuff mixture into the potato skins, drizzle with EVOO, place potatoes into an oven-proof dish, cover with foil, and bake for 15 minutes.
    5. Remove foil, and serve potatoes with additional almond milk yogurt, chopped green onions, bacon, lime squeeze and a sprinkle of Noble Made Chili Seasoning.