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Twice Baked Potatoes Recipe

Gluten Free Recipe

Two variations of gluten free Twice Baked Potatoes to serve up a delicious and healthful potato side dish.

Fresh whole potato for Twice Baked Potatoes

Recipe Ingredients

6 medium baking potatoes, scrubbed
2/3 cup shredded Cheddar cheese
1/3 cup sour cream
1/4 cup melted butter
3 tablespoons milk
1/2 teaspoon garlic powder
Salt and pepper to taste
4 tablespoons gluten free bacon bits
3 thinly sliced green onions

Recipe Directions

Bake potatoes and cool until they can be handled easily.

Preheat oven to 400-degrees.

Cut potatoes in half lengthwise and scoop out insides leaving enough behind to make a sturdy shell. Run scooped out potato through a ricer and into a bowl. Add cheese, sour cream, butter, milk, garlic powder, salt and pepper and blend well.

Stir in bacon bits and onions, Fill potato shells and arrange potatoes in a shallow baking pan. Bake for 20 to 25 minutes until golden brown.

Twice Baked Potatoes II

6 large baking potatoes baked until tender
1 8-ounce cream cheese, softened
1/2 cup sour cream
1-1/2 cups shredded cheddar cheese
1 bunch chopped green onions
Salt and pepper to taste

Slice potatoes in half when cool enough to handle. Scoop out centers and place shells on a cookie sheet.Place potato centers in a bowl and blend 1-cup of the cheddar cheese and remaing ingredients into potatoes, except for paprika. Beat till light and fluffy. Spoon back into potato shells. Sprinkle with remaining cheddar and lightly sprinkle with paprika.

Bake at 350-degrees for 20 minutes or till heated through and cheese is bubbly on top.

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