Twice Baked Stuffed Potatoes Recipe
Gluten Free Recipe
Delicious flavors in these Twice Baked Stuffed Potatoes! Green pepper, onion, Cheddar cheese and garlic.
3 whole baking potatoes
1/2 green pepper, chopped
1/2 medium onion, chopped
3 tablespoons butter
3 tablespoons gluten-free sour cream
3 ounces gluten free cream cheese, cut in cubes, softened
1-1/2 cups shredded Cheddar cheese
1 teaspoon granulated garlic
Salt and pepper to taste
Preheat oven to 350-degrees.
Wash potatoes and pierce with a fork. Bake (350 degrees) one hour or until tender.
Remove potatoes from oven and cut in half. Scoop out warm potato into a large bowl. Set shells aside.
Into the potatoes, whip the green pepper, onion, butter, sour cream, cream cheese, 1-cup of cheddar cheese, garlic, salt and pepper to taste.
Spoon the potato mixture into the shells.
Place Twice Baked Stuffed Potatoes in a greased shallow baking dish and sprinkle tops with remaining Cheddar and paprika.
Return to 350-degree oven long enough to melt cheese and heat the potato stuffing.
Yield: 18 muffins
Serving size: 1 muffin
Exchanges: 1/2 starch, 1 fruit, 1 fat
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