Twice-Baked Potatoes, Gluten-Free
A fairly simple, yet always well-received potato dish with a number of variations to suit different tastes. The basic recipe calls for butter, chives, milk and Parmesan, but any or all of those can be changed to allow for different diets or taste buds.
These score pretty high on my husband’s “favorites” list.
Gluten-Free Twice-Baked Potatoes
4 medium Russet Potatoes, scrubbed
2 Tablespoons Butter, melted (or olive oil)
1 tablespoon Fresh Chives, snipped (or parsley)
3 Tablespoons Milk, or more if needed (or gluten-free bouillon)
1/2 Teaspoon Salt and Pepper, to taste
1/2 Cup Parmesan Cheese, or other cheese as desired
Garnish for Tops of Filled Potatoes
1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour, or until fork-tender. Let the potatoes cool down enough so that you can touch them.
2. As the potatoes are almost done baking, melt the butter, snip the chives and warm the milk (or gluten-free bouillon).
3. When the potatoes are cool enough to handle, cut in half lengthwise, so that each half will lay neatly on a plate.
4. With a spoon, scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Rub a small amount of butter (or olive oil) on outside
Tags: celiac, celiac disease, coeliac, food allergies, gfree, gluten intolerance, gluten sensitivity, gluten-free, gluten-free nutrition, gluten-free recipe, gluten-free recipes, nut-free, soy-free, wheat-free
Posted in gluten-free meals