Twice Baked Potatoes with Zupa Noma Pumpkin Spice Soup

This twice baked potato recipe includes three fabulous flavors of fall – pumpkin, cinnamon, and sage. Plus, it has bacon! Serve it as side dish with dinner – and then enjoy the leftovers in the morning next to fried eggs. Need some Zupa Noma to make this recipe? Use code “coachkelly” to save 15 percent off your order at


  • 5 pounds of Russet Potatoes

  • Olive oil

  • 1 bottle Zupa Noma pumpkin spice with collagen soup

  • 1 can full fat coconut milk

  • 3-4 tbsp ghee

  • 1 cup chopped, cooked bacon, or bacon bits, plus a little more for garnishing

  • 2 green onions, green parts only, diced, plus a little more for garnishing

  • 2 tsp (or more) sea salt

  • 1/4 tsp (or more) black pepper

  • 1/8 tsp ground sage

  • 1/8 tsp ground cinnamon


  1. Preheat oven to 400.

  2. Wash and scrub potatoes and place on a baking sheet. Rub olive oil on the potatoes and sprinkle with salt and pepper.

  3. Bake potatoes for 40-50 minutes, or until a fork easily pierces the skin.

  4. Remove the potatoes from the oven and drop the temperature down to 350.

  5. Cut each potato in half lengthwise and lay them on the baking sheet.

  6. Carefully scoop out the cooked insides of the potato and transfer to the bowl of a standing mixer. Make sure you leave a little bit of potato along the skin to keep the “boat” sturdy.

  7. Add the remaining ingredients (Zupa Noma, coconut milk, ghee, salt, pepper, sage, cinnamon, bacon, and green onions) to the mixing bowl and mix.

  8. Once you’ve reached a smooth, thick consistency (and have done a little taste test to adjust seasonings, if needed), fill each potato boat with the filling.

  9. Top the potato boats with any leftover bacon and green onions for garnishing.

  10. Place the filled potato boats back in your oven and bake for 15 minutes at 350F.

  11. Finally, broil the potatoes for 2-3 more minutes to lightly brown the tops.

Kelly Warner is a stay-at-home mama of three and Whole30 Certified Coach from St. Louis, MO, who believes that the path to whole living starts with changing the food we consume. Having experienced the power of Whole30 first hand, she has completely changed her relationship with food, developed healthy habits for herself and her family, and lost 80 pounds by completing multiple rounds of the program. She has also mastered the art of meal prepping while babywearing, learned how to cook nutrient-dense meals while diffusing a toddler meltdown, and successfully stayed compliant while traveling and attending social events. When not in the kitchen or caring for her cubs, she loves to spend her time reading, songwriting, singing at church, and dating her handsome husband. You can find her on Instagram @showmewholeliving.