Gluten Free Keto Loaded Bake Potato Substitute
This recipe is designed to teach everyone how to make an easy keto loaded baked potato substitute
Servings 6 people
Ingredients
- 1 medium jicama
- 2 TBS avocado oil, or oil of choice
- salt and pepper to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- cheese, bacon, chives or other toppings of choice
Instructions
- Preheat oven to 425 degrees, Line a large baking sheet with foil. Lightly spray or grease the foil
- Thoroughly wash and peel jicama. Cut jicama into strips or wedges about 1/4 inch thick.
- Place jicama in single layer in a microwave safe dish. DO NOT OVERCROWD THE JICAMA. Fill with just enough water to cover the jicama. Sprinkle with salt. Microwave on high about 6 minutes to slightly soften the jicama. Jicama will not get completely soft. Do this in a couple batches if needed
- Drain jicama and place in a single layer onto prepared baking sheet. DO NOT OVER CROWD. Brush avocado oil over jicama turning to coat it completely
- Sprinkle jicama with salt, pepper garlic powder, onion powder, and chili powder. Turn to fully coat the jicama
- Bake at 425 degrees for 15 minutes. Turn jicama over. Bake another 15 minutes or until jicama is lightly golden
- Sprinkle cheese, bacon or toppings of choice over jicama. Place back in the ove. Bake 3 minutes more or until cheese is melted
- Remove from the oven. Let cool in the pan about 5 minutes. Serve hot
Notes
This recipe yields about 6 servings. 1 serving equals 1/6 of the recipe
1 serving contains about 2.3 grams of net carbs before adding toppings