Twice Baked Potatoes (Gluten Free)

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These Twice Baked Potatoes are awesome because it’s basically baked potatoes with all the delicious things… without all the hard work for the person eating! Haha, okay now I’m just making it sound lazy, but really – it’s super tasty and just makes the normal baked potato seem fancier!

By the way, potatoes are healthy for you! I know people tend to think they’re just calories and carbs these days but actually they’re also super nutritious – just to start:

Vitamin C – They’re packed with Vitamin C. Especially the skin!

Potassium – Potatoes actually have more potassium than a banana!

Vitamin B6 – One potato is already about 10% of your daily needs for this important vitamin!

And, that’s just 3 of many health benefits. So that’s why I don’t feel horrible eating them here and there. Obviously, I don’t recommend having like 10 potatoes a day or anything, but they are quite nutritious as a side or appetizer!

Ingredients

  • 2 russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
  • 1/2 cup shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 1 tbsp unsalted butter, melted or at room temp
  • 2 bacon, cooked and chopped in to bits
  • Salt and pepper as desired
  • Olive oil

Instructions

Preheat oven to 400°F. While it’s preheating, rub each potato with olive oil. Place potatoes in a baking pan, making sure they’re not touching.

Bake the potatoes for 1 hour. Remove the potatoes from the oven and let it cool. Remember to leave the oven on, as you will be using it again.

Once the potatoes are cool, wrap it up with aluminum foil, and then cut a thin layer off the top of each potato lengthwise. The aluminum foil really helps it stay in place, otherwise you have to deal with a lot of loose potato skin.

Scoop out the insides of the potatoes and place in a medium to large mixing bowl. You don’t have to get every little bit, so no need to stress about that.

Add cheese, sour cream, milk, butter, salt, pepper, and bacon to the mixing bowl and mix well together. You can just do this with a fork if you’d like.

Fill the potato shells in the aluminum foil with the delicious mixed potato filling.

Pop it in the oven for 10-15 more minutes, and then remove from heat. At this point, I like to sprinkle a bit more shredded cheese so it looks yummier, and plus, who doesn’t like more cheese? It’ll melt slightly as the potatoes are still hot.

Twice Baked Potatoes
Twice Baked Potatoes

And as you can see, my puppy dog, Simba, is also a huge fan of Twice Baked Potatoes! Here he is eyeing them down…

Twice Baked Potatoes

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Twice Baked Potatoes
Twice Baked Potatoes

Twice Baked Potatoes

Ingredients

  • 2 russet (or large Yukon Gold) potatoes; scrubbed, dried and rubbed lightly with canola or vegetable oil
  • 1/2 cup shredded cheese: sharp cheddar, Gruyere, Mexican blend or your favorite, divided
  • 1/3 cup sour cream
  • 1/2 cup milk
  • 1 tbsp unsalted butter, melted or at room temp
  • 2 bacon, cooked and chopped in to bits
  • Salt and pepper as desired
  • Olive oil

Instructions

Preheat oven to 400°F. While it’s preheating, rub each potato with olive oil. Place potatoes in a baking pan, making sure they’re not touching.

Bake the potatoes for 1 hour. Remove the potatoes from the oven and let it cool. Remember to leave the oven on, as you will be using it again.

Once the potatoes are cool, wrap it up with aluminum foil, and then cut a thin layer off the top of each potato lengthwise. The aluminum foil really helps it stay in place, otherwise you have to deal with a lot of loose potato skin.

Scoop out the insides of the potatoes and place in a medium to large mixing bowl. You don’t have to get every little bit, so no need to stress about that.

Add cheese, sour cream, milk, butter, salt, pepper, and bacon to the mixing bowl and mix well together. You can just do this with a fork if you’d like.

Fill the potato shells in the aluminum foil with the delicious mixed potato filling.

Pop it in the oven for 10-15 more minutes, and then remove from heat. At this point, I like to sprinkle a bit more shredded cheese so it looks yummier, and plus, who doesn’t like more cheese? It’ll melt slightly as the potatoes are still hot.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 787Total Fat: 69gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 169mgSodium: 1137mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 37g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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