Gluten-Free Twice-Baked Potato

Ingredients

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• 4 medium Russet potatoes
• 2 tbsp extra virgin olive oil
• 1/4 cup milk or unsweetened plant-based milk Shop
• 2 tbsp butter or dairy-free alternative
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese (optional)
• 2 tbsp chopped chives or green onions for garnish (optional)

Instructions

1. 1 Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly under running water and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the outside of each potato with 1 tablespoon of the extra virgin olive oil and sprinkle lightly with salt. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork and the skins are slightly crispy.
2. 2 While the potatoes are baking, prepare your filling. Once the potatoes are done, carefully remove them from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Slice each potato in half lengthwise. Scoop out the fluffy interior of each potato half, leaving about a 1/4-inch border to create a sturdy shell. Place the scooped-out potato flesh into a medium mixing bowl.
3. 3 Add the milk, butter, remaining 1 tablespoon of extra virgin olive oil, salt, and black pepper to the bowl with the scooped-out potato flesh. Mash the ingredients together with a potato masher or a fork until smooth and creamy. If using, stir in the shredded cheddar cheese until just combined. Taste the mixture and adjust salt and pepper as needed for optimal flavor.
4. 4 Spoon the mashed potato mixture back into the hollowed-out potato shells, mounding it slightly. You can use a fork to create decorative ridges on top if desired. Place the filled potato shells on a baking sheet. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the tops are lightly golden and heated through. The filling should be warm and slightly puffed.
5. 5 Carefully remove the twice-baked potatoes from the oven. Garnish with chopped chives or green onions, if using. Serve immediately as a delicious and satisfying side dish.

Nutrition (per serving)

Tips & Notes

• Bake the potatoes until very soft in the center. Underdone flesh won't mash smoothly with the milk and butter.
• Leave about 1/4 inch of potato in each skin when scooping so the shells hold their shape.
• You can refrigerate the stuffed potatoes before the second bake. Add about 10 minutes when baking them from cold.

Common questions