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Twice Baked Stuffed Potatoes Recipe

Gluten Free Recipe

Delicious flavors in these Twice Baked Stuffed Potatoes! Green pepper, onion, Cheddar cheese and garlic.

Fresh potatoes for Twice Baked Stuffed Potatoes

Recipe Ingredients

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

Recipe Directions

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.

Nutrition Information

Yield: 18 muffins
Serving size: 1 muffin
Calories 125.8
Fat 6.2g
Carbohydrates 17.4g
Fiber 0.5g
Protein 2.5g

Exchanges:  1/2 starch, 1 fruit, 1 fat

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