Whole30 Loaded Baked Potato Casserole

Want all the flavor of a loaded baked potato in an easy casserole format? We’ve got you covered! This gluten-free and lactose-free Whole30 Loaded Baked Potato Casserole is easy to make and stacked with flavor. With a creamy potato base, “cheesy” sauce, bacon bits, and chives.

Ingredients You Will need:

2 lbs Russet potatoes, peeled and cut into 1″ pieces
1 tbsp + 1 tsp salt
1 (8 oz) container Kite Hill Whole30 Approved Plain Cream Cheese
¼ cup melted ghee
½ cup chicken broth
6-8 slices of compatible bacon, cooked and crumbled
¾ tsp garlic powder
¾ tsp onion powder
½ tsp pepper
1 tbsp chopped fresh chives

“Cheese” Sauce

¾ cup full-fat canned coconut milk
¼ cup nutritional yeast
1 ½ tsp tapioca flour
¼ tsp salt

Instructions

PREHEAT oven to 350° F.
BOIL a large pot of water to a rolling boil. Add potatoes and 1 tablespoon salt and boil for 15 minutes, or until potatoes are fork-tender. Drain potatoes and return to pot.
MAKE the “cheese” sauce while potatoes are cooking by whisking together all “cheese” sauce ingredients in a small bowl. Then heat in a small saucepan over medium heat. Stir regularly until sauce thickens, about 6-7 minutes. Set aside.
ADD cream cheese, ghee, chicken broth, garlic powder, onion powder, remaining 1 teaspoon salt, and pepper to potatoes. Mash or mix on low with a hand mixer until nice and smooth. Don’t overmix if using a mixer, or they will be gummy.
SPREAD potato mixture into a medium casserole dish (9×9 square or 10×8 oval or rectangular dish). Pour “cheese” sauce on top, then top with crumbled bacon.
BAKE uncovered for 20 minutes, until the edges are bubbly and light brown. Cool for 5 minutes, then top with chives and enjoy!