Home > Gluten Free Recipes > Twice Baked Potatoes


Twice Baked Potatoes

Gluten Free Recipes

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

Twice Baked Potatoes

Twice Baked Potatoes I

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
Paprika

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.


Twice Baked Stuffed Potatoes

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.

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