Impressive side dishes don’t have to be heavy or involve gluten. That is why today, I’m sharing with you the best gluten free twice-baked potato recipe. Also, this dish can be made dairy-free/vegan.
The best gluten free twice-baked potato recipe is such a hit in my household that I don’t just make them at the holidays- I make them all year around. My family has even dubbed them “celebration potatoes” because they want me to make them for every celebration. However, you can whip them up anytime, as they are fairly simple to make.
With this recipe, I’m giving you the amounts of flavouring and butter that I used; however, it depends on the type of potatoes you are using, and how many potatoes you are making.
If you want to make smaller stuffed potatoes because there are other starches at your meal, or it’s a Buffet style event, you can use Yukon gold or other similarly sized potatoes. I like to use large russet potatoes, as they are very starchy and work well with this recipe.
Remember, no matter what type of potato you are using, you want to select potatoes that are all roughly the same size, so that they will all cook at the same time.
Also, no matter how many potatoes I’m making, I like to roast a couple of extra potatoes that are a little bit smaller, to make extra filling. This way the potatoes are very full and impressive looking. This means that to make four potatoes, I will use four large russets and two slightly smaller russets.
This best gluten free twice-baked potato recipe is easily customizable. You can add a variety of fillings to make them different every time you make them. This chive version is my family’s personal favourite. Here are some alternative fillings, which include:
- Cheddar cheese and chive filling
- Broccoli and cheddar cheese– you do have to pre-cook the broccoli and then dice it up.
- Crumbled bacon and chive
- Crumbled bacon
- Crumbled bacon and cheddar cheese
- Crumbled bacon and broccoli
- Change up the cheese and make them with any type of cheese you like.
- Make them with chives, and then top them with just a little bit of cheese before going under the broiler.
When you add mix-ins like broccoli or crumbled bacon, you could turn this into a meal by serving it alongside a salad. This is a great way to use up any leftover potatoes or meat.
Know that these leftover potatoes reheat really well- that is if there are any leftover!
The Best Gluten Free Twice-Baked Potato Recipe
For The Potatoes:
- 4 large russet potatoes, roughly the same size
- 2 slightly smaller russet potatoes
- Approximately 1 teaspoon of olive oil per potato – you can use any neutral cooking oil you like.
- 1/2 teaspoon each of salt and pepper
For The Filling:
- 4 tablespoons of butter or dairy, free, vegan butter alternative
- 1/2 teaspoon of granulated garlic
- 1 teaspoon each of salt, pepper, and granulated onion
- 1 1/2 tablespoons of minced fresh chives – I use the chives paste I made in the summer; however, you could use fresh store-bought chives or even dried chives. If using dried chives, start with 1 tablespoon and add more as needed.
Tip: If you do not have chives, you can sauté one or two minced shallots in a tablespoon of butter or dairy-free butter alternative, and then add a tablespoon of fresh parsley to it. The mixture of shallots and parsley will approximate the taste of chives. I've done this and no one was the wiser.
For The Potatoes:
- Preheat oven to 400°F
- Wash and dry the potatoes.
Tip: After you rinse the potatoes underwater, scrub them with either a potato brush or a paper towel. You want to remove any dirt from the outside of the potato, as we are leaving the skin on- and no one wants to eat a potato with dirt on it.
- Using your hand or a small paring knife, pick out any eyes off the potato or blemishes- if they are there.
Tip: You generally would like to pick out individual potatoes to make this recipe. However, if you have a bag of potatoes, you can make these with any potato you like, you may need to cut out any eyes or brown marks that might be there.
Tip: Do not worry about having to cut off an end, or a little mark on a potato, because once it bakes it will crust over and become firm.
- Line a rimmed cookie sheet with parchment paper.
- Place potatoes on the cookie sheet so that they are not touching.
- Drizzle each potato with oil (roughly 1 teaspoon per potato).
Tip: If you use smaller potatoes, you can use less oil.
- Rub the oil all over each potato. There will probably be a little bit of excess oil on your parchment paper. You want to dip any cut ends in the extra oil- so that area is very well coated.
- Sprinkle a thin layer of salt and pepper on top of each potato.
- Rub the salt and pepper all over each potato. You want each potato to be lightly covered in the seasoning.
- Place potatoes in the oven for one hour.
Tip: Depending on the size of the potatoes, you may want to check smaller potatoes at the 30 to 45-minute mark.
- Remove the tray from the oven and gently poke the top of each potato to see if they are cooked.
- You will know if they are cooked when a fork inserted in the potato goes in easily. You should not be met with resistance.
- If you find it hard to poke the fork in the potato, you want to cook them for another 30 minutes.
- Test the potatoes with a fork again to ensure that they are done.
- Remove the pan from the oven and allow it to cool for 5-10 minutes.
- Then take the tip of a paring knife and cut an oval opening in the top of each potato.
- Remove the top layer of potato skin from where you cut.
Tip: Removing that skin not only marks where you are going to hollow out the potato, but it also helps any steam to escape, and the potatoes cool a little bit faster. Allow potatoes to cool for another 10 minutes or so.
- When they are cool enough to handle safely, but still slightly warm start scooping them out.
- It is best to use a small teaspoon, an espresso spoon, or (my personal favourite) a grapefruit spoon.
Tip: A grapefruit spoon has a serrated edge, which means it can cut as it scoops. I think this is better than using a regular spoon with a flat edge. The downside of the grapefruit spoon is that you have to be careful when using them because it can pierce the skin of the potato very easily. However, even if you make a little hole it’s not a big deal.
- Scoop out little bits of potato at a time to remove the fluffy potato from the skin and place the fluffy potato in a large bowl.
- The inside of a potato should be creamy and fluffy to the touch.
Tip: You want to scoop about 85-to-90% of the potato out. Leave just a little bit on the inside wall so that the potato doesn’t collapse, and can hold its shape.
- When you get to your extra potatoes, you can cut them in half and then just hollow out all the potato flesh inside.
- Discard all skin you’ve cut off, and the extra skin from the extra potatoes.
For The Filling:
- Lower oven to 350°F
- Once you have scooped out all of the fluffy potatoes inside, you want to mash them together using either a potato masher or a fork. You don’t need to over-mash it. While you don’t want big lumps, little ones are fine because you’re not looking for mashed potato texture.
- Add the butter, salt, pepper, granulated, garlic, granulated, onion, and chives to the potato filling.
Tip: If you use smaller potatoes start by adding less seasoning.
- Using a silicone spatula or spoon, mix them well.
- Taste the mixture and adjust to season to your liking. Remember, these amounts will vary depending on the potatoes.
- The filling should almost start to form a dough-like texture.
Tip: We are not looking for a mashed potato texture. We are looking for something stiffer, that’s why I don’t add any milk to this. However, if you find the potato mixture very dry, and you don't want to add more butter, you can add a tablespoon of milk and mix it in. Do not add too much milk because if the potato mixture has too much liquid in it, the potatoes may fall apart. They will still be delicious; however, they will be difficult to handle, and the presentation will suffer.
- When you are happy with your filling, take a small spoon (teaspoon or espresso spoon) and fill the potatoes until they are level with the opening at the top.
Tip: I like to take a spoonful of the potato mixture and push it into either end of the potato first. This is so that the ends are full. Then I take one more scoop and fill the base. I do this to all the potatoes, so they are evenly filled. Next, I fill them until they are level with the top of the potato.
- Now, divide the remaining potato filling evenly among the potatoes for the top part. When you pile the potato on top of each potato, you want to create little nooks and crannies with the filling. This is why we made the extra potatoes so that these could be overfilled, and look quite impressive.
- Also, the nooks and crannies, on the top, will get a little bit crunchy in the oven, and it will make for an enjoyable texture.
Tip: You could prepare these to this point, and then put them in containers in the fridge as long as they’re not stacked on top of each other. They can be made a day or two prior to baking them off, for all to enjoy. This makes it easy when you’re preparing to have company for dinner.
- Place the potatoes back on the parchment line tray, not touching each other, in a 350°F oven for 10 to 15 minutes just so that they heat right through. If you have them in the fridge, this may take 20 to 30 minutes.
- Right before you serve the potatoes, place them under the broiler just until the tops get brown and a little bit crunchy, this can take 2 to 4 minutes. It depends on your boiler, and how close the broiler is to your oven rack.
Tip: You may need to lower your oven rack as the potatoes can be quite high, and you don't want them touching the broiler element.
- Remove from the oven and serve.
The best gluten free twice-baked potato recipe is a crowd favourite, that you will be making again and again.
Drizzle each potato with oil (roughly 1 teaspoon per potato). The inside of a potato should be creamy and fluffy to the touch. Discard all skin you’ve cut off, and the extra skin from the extra potatoes. Right before you serve the potatoes, place them under the broiler just until the tops get brown and a little bit crunchy, this can take 2 to 4 minutes. It depends on your boiler, and how close the broiler is to your oven rack. Enjoy
For The Potatoes:
For The Filling:
For The Potatoes:
For The Filling:
Drizzle each potato with oil (roughly 1 teaspoon per potato).
The inside of a potato should be creamy and fluffy to the touch.
Discard all skin you’ve cut off, and the extra skin from the extra potatoes.
Right before you serve the potatoes, place them under the broiler just until the tops get brown and a little bit crunchy, this can take 2 to 4 minutes. It depends on your boiler, and how close the broiler is to your oven rack.