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Finally a keto friendly baked potato to keep your steak company!
Well sort of, these twice baked turnips are inspired by the twice baked potato, bacon, melted, cheese, garlic, what more do you want!
Only 8g Net carbs!
It is amazing the difference a good side dish can make to your low carb diet. There are really no shortages of grilled meats, and other low carb dinners you can make at home. But having different and creative side dishes to keep them company, like this low carb baked potato is a great way to keep things interesting.
Replacing potatoes with turnips turned out way better than I could have imagined. Once you get them dressed up with your toppings and some tasty fillings, it really gives you the same experience as a traditional baked potato. It tastes like a turnip (obviously) but it reminds you of a twice baked potato. The texture is bang on.
A bite of that combined with a bite of perfect pan seared ribeye and oh buddy, you’re in keto heaven!
How To Make A Low Carb Twice Baked Potato
The idea behind a twice baked potato is to baked it so it is cooked through, remove the cooked insides leaving a potato shell, take those insides and mix them around with all kinds of yummy things like crispy bacon, cheese sour cream, roasted garlic, green onion, chili, crispy salami, taco beef, hot peppers, anything you want really!
So how to we make baked potatoes low carb?
How To Make Low Carb Baked 'Potatoes'
Obviously in order to keep those carbs down, we cannot use a real potato for these baked ‘potatoes’. Hence Faux-tato…get it?
Admittedly turnips are not something I have all that much experience with. I remember having them once in high school at a friends house. They were mashed and..well that’s it, nothing to really write home about. I guess that is why it has never occurred to me to use turnips until recently.
That, and eating low carb instills this fear of all root vegetables into you. When you are first starting out you are just trying to get the hang of everything, and root vegetables can be daunting to try and incorporate into low carb eating, especially if you are eating keto.
But there are actually a few great root vegetables like turnips which can add some great variety to your routine without blowing out your carbs for the day.
The average turnip you grab from the grocer is about the size of your fist and will run you around 6-8g of net carbs. It is not unrealistic to fit that into your day, even when trying to stay keto.
It is well worth it for the variety and unique flavour turnips can bring to your table. Just watch peoples eyes light up when you tell them you are serving a keto friendly twice baked ‘potato’ for dinner.
How to Bake Turnips
Start by removing the tip and tail of the turnip. Much like when you are making a baked potato, these will be baked in the oven wrapped in foil.
Before wrapping up the turnip, coat it with some olive oil, and seasonw ith salt and pepper.
Wrap the turnip with foil so it is completely encased, and bake on a tray at 375F for 1- 1 1/2 hours, until the turnips are fork tender.
Hard to over bake them unless you really forget about them so give them t get tender all the at through. Turnips can taste quite sharp when raw so cooking the thoroughly is important.
Fill-'er up and Top-'er off
A traditional twice baked potato already tastes so damn good so I went with a classic lineup for this keto version. Bacon, cheddar cheese, sour cream, green onion, roasted garlic, salt and pepper. Hard to go wrong with a combo like that. Feel free to change this up and try something else. I bet a chili cheese baked turnip would be a real crowd pleaser!
Let the turnips cool after they are finished baking and take your time with a small spoon scooping out the turnip meat leaving a small layer left on the skin for some structure.
Try to get close enough to the skin to get most of the meat, but not so thin it tears the skin.
I used a grapefruit scooping spoon (the totally official name) to make it easier. You know that spikey spoon everyone has but they don’t know why.
Mash the turnip meats with a fork until it is smooth like mashed potatoes, and mix in all of your desired fillings, along with a dollop of sour cream.
Once the filling is well combined, spoon the filling back into your baked turnip shells.
Once you have filled all the shells, top the turnips with more grated cheese, cooked bacon, and green onion.
Return the now filled turnips to the oven and bake them for a second time (hence the ‘twice baked’) until the cheese has melted to your liking.
Make Ahead Tips
If you want to speed up the process a bit, I would recommend baking your turnip for the first time a head of time.
The initial bake it to cook the turnips through before you gut them mix in a bunch of yummy stuff, jam it back inside and bake it again.
The first time I made these I cooked the turnips the day before in the oven while I was cooking something else, and stored them in the fridge until I was ready to twice bake them.
This actually made them much easier to work with and it is a real time saver if you want to enjoy these on a work night or make them ahead for a potluck or a party.
Low carb baked potatoes also make for some great leftovers. Store them in some pyrex in the fridge and just throw the whole thing back into the oven when you want them a few nights later.
I guess that technically makes them ..thrice baked turnips?
Time To Dive In!
Serve your low carb baked turnips along side your favourite grilled meat! Perfect for steaks, grilled chicken, Sunday roasts, and family BBQ’s!
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Low Carb Twice Baked "Fauxtato" (Turnip)
- Aluminium Foil
- Baking sheet
- Cutting board
- 4 large turnips tip and tail removed
- salt and pepper
The Filling & Toppings
- 4 tbsp sour cream
- 2 stalks green onion diced
- 3 cloves roasted garlic minced fresh garlic will work
- 6 tbsp cheddar cheese shredded
- 4 strips bacon cooked & crumbled
- salt & pepper
- Heat oven to 375°F
- Top and tail each of the turnips, coat in oil and liberally apply salt and pepper. Wrap each turnip in aluminium foil and bake straight on oven rack for 1 - 1 1/2 hours until fork tender all the way through, remove at set aside to cool, you can also prepare this the day before and let it cool in the fridge overnight
- After turnips have cooled, use a spoon to scrape out the turnip meat inside leaving a thin layer on the skin, you should know have a hollowed out baked turnip and a bowl of turnip meat
- Add to mixing bowl: turnip meat as well as the sour cream, green onion, garlic, cheddar, and bacon. (Set some cheese, bacon, and green onion for topping). Use a fork to mash mixture together until smooth like slightly lumpy mashed potatoes
- Spoon the mixture into each of the emptied turnip skins and top with bacon, cheese, and green onion. Return to oven at 375°F for about 10 minutes until cheese is melted
- Serve garnished with sour cream, crumbed bacon, and green onion, Enjoy!