Twice Baked Potatoes Stuffed With “Lobster,” “Bacon” And Coconut Dill Sour Cream
I often shock clients by telling them that, if they’re trying to lose weight and especially if they’re trying to get their brain health on point, they shouldn't have a starchy carb on its own. It is so important to always add some healthy fat or protein to high starch foods. That’s because fat and protein are shown to lower the glycemic effect of a carb. Said differently, some good fat or protein doesn’t let the sugar in carbs hit your body (and thus your brain) as hard. Blood sugar stays balanced, energy and mood remain on point, and life is good. The best example I can think of (and always use with my clients) is the plain baked potato. Don’t do it. You’re better off adding a little sour cream (or better yet, plain Greek yogurt), butter (grass-fed, if you can) or cheese (goat or sheep) to ace your brain game.
So you can absolutely still have potatoes - just do it right.
As always, we’re here to show you how to turn comfort foods into brain health comfort foods, without feeling like you’re missing out. This recipe is near perfection in the taste book, and nails it with our NeuroTrition Rx. Yes, you have a white potato (and a fluffy Russet with it’s high glycemic index content, at that) but it is stuffed with plant-based “lobster,” made from prebiotic fibre rich, neuro-protective lion’s mane mushroom. And it is perfectly paired with our healthy fat and protein loaded coconut dill “sour cream” and tempeh “bacon.”
Now you know the science behind why you need some fat or protein with your carbs. And the only thing you need to be shocked by is how amazing plant-based lobster, bacon and sour cream taste!
- 3.5 cups/1 head of lion’s mane mushroom
- 1 clove garlic, minced
- 1/2 Tbsp extra virgin olive oil or coconut oil*
- 2 large russet potatoes
- Extra virgin olive oil or coconut oil
Coconut Dill Sour Cream**
- 1 cup plain, unsweetened coconut yogurt
- 4 Tbsp fresh dill, chopped
- 1 Tbsp apple cider vinegar
- 1/4 tsp sea salt
“Bacon”***
- 2 oz smoked tempeh
- 1 Tbsp coconut aminos, or tamari
- 1 Tbsp extra virgin olive oil
- 1 Tbsp pure maple syrup
- 1 tsp paprika
- Pinch of sea salt
- Preheat oven to 400 degrees F
- Wash and scrub the potatoes. Dry and brush lightly with oil. Place potatoes directly on the middle rack for approximately 1 hour, or until golden brown and feel tender when pressed with a fork. Once cooked, remove from oven and allow to cool.
- While potatoes are cooking, prepare the coconut dill sour cream, mix all ingredients in a bowl and set aside for serving.
- Slice the tempeh into thin slices. Prepare the marinade using the remaining ingredients, and soak the sliced tempeh in it for about five minutes.
- Heat a frying plan on medium to high heat, add a dash of oil for frying purposes, add the tempeh and cook until crispy, about 20 minutes. Once cooled, chop into small pieces and set aside.
- Tear the lion’s mane into bite-sized pieces. Heat a frying pan on medium heat. Once heated, add the lion’s mane. Dry cook in the pan for a moment or two, or until any water released from the mushrooms is re-absorbed. Once any water is re-absorbed, add the tablespoon of oil and then add minced garlic. Cook, stirring gently until mushrooms are golden brown, about 10-15 minutes.
- When the potatoes have cooled, cut them in half and gently scoop out the insides into a bowl. Mash the potato filling until it is nice and smooth and then gently fold in the cooked Lion’s Mane. Be careful not to over mix.
- Scoop the filling back into the potatoes, place on a baking tray and then put them in the 400 degree oven for 10 minutes until the potatoes have warmed throughout.
- Serve immediately, topping with the coconut dill sour cream, bacon, and additional toppings such as chives or arugula.
*Another alternative to the extra virgin olive oil is grass-fed better, if dairy is not a concern.
**The coconut dill sour cream can last in the fridge for five days. This would also be a great dip to be used with veggies, a much healthier alternative to ranch dressing.
***The “bacon” is great left over, if you chose to make a larger batch this would be a great addition to salads, sandwiches or even by itself! Freezing it is not recommended, fresh is best!
Lion’s Mane:
- Helps grow neuron projections (“neurites”) in brain, spinal cord, and retinal cells, possibly providing a way to slow neurodegenerative diseases like Parkinson’s and Alzheimer’s.
- Supplementation (in mice, so far!) is shown to improve memory!
Apple Cider Vinegar (ACV):
- Along with curbing the blood glucose spike after a sugary snack, ACV will keep you feeling full longer, which will ultimately keep you from indulging in teeth (and brain!) rotting high glycemic carbohydrates.
- Like other organic compounds found in fruit, ACV contains polyphenols which are powerful antioxidants.
- References
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- Budak, N. H., Aykin, E., Seydim, A. C., Greene, A. K., & Guzel‐Seydim, Z. B. (2014). Functional properties of vinegar. Journal of food science, 79, R757-R764.
- Östman, E., Granfeldt, Y., Persson, L., & Björck, I. (2005). Vinegar supplementation lowers glucose and insulin responses and increases satiety after a bread meal in healthy subjects. European journal of clinical nutrition, 59, 983-988.
- Rossi, P., Cesaroni, V., Brandalise, F., Occhinegro, A., Ratto, D., Perrucci, F., Lanaia, V., Girometta, C., Orrù, G., & Savino, E. 2018. Dietary Supplementation of Lion's Mane Medicinal Mushroom, Hericium erinaceus (Agaricomycetes), and Spatial Memory in Wild-Type Mice. Int J Med Mushrooms. 20(5):485-494.
- Samberkar, S., Gandhi, S., Naidu, M., Wong, K.H., Raman, J., & Sabaratnam, V.2015. Lion's Mane, Hericium erinaceus and Tiger Milk, Lignosus rhinocerotis (Higher Basidiomycetes) Medicinal Mushrooms Stimulate Neurite Outgrowth in Dissociated Cells of Brain, Spinal Cord, and Retina: An In Vitro Study. Int J Med Mushrooms. 17(11):1047-1054.
