Gluten-Free Twice-Baked Potato
By the Gluten Free Recipes team ·
These twice-baked potatoes are a comforting and savory side dish, featuring a creamy, fluffy interior infused with rich flavors. Crispy skins give way to a tender, flavorful mash, making them a satisfying addition to any meal.
At a glance: This medium salads and sides recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including russet potatoes, extra virgin olive oil, milk or unsweetened plant-based milk — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Twice-Baked Potato: When preparing this salads and sides recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Twice-Baked Potato: This recipe is naturally gluten-free, relying on whole potatoes and simple seasonings. Always verify that any packaged ingredients, such as cheese or plant-based milk, are certified gluten-free.
Ingredients
- 4 medium Russet potatoes
- 2 tbsp extra virgin olive oil
- 1/4 cup milk or unsweetened plant-based milk
- 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
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
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
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
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
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
- Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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