A holiday meal wouldn’t be the same at my house without these cheesy, creamy, flavorful twice baked potatoes that are naturally gluten-free. I’ve been making these double baked potatoes for almost 20 years now, tweaking them to get them perfect!
I’m already thinking about our upcoming holiday meals. I’m truly a creature of habit and make the same items for our holiday meals each year. I get creative with the desserts, but I prefer my tried and true favorites for our Easter, Thanksgiving, and Christmas dinners.
I’ve been making these homemade twice baked potatoes for years for our holiday dinners. I serve them alongside our honey ham, glazed sweet potatoes, and gluten-free pull-apart dinner rolls or gluten-free biscuits. My kids already love the food traditions we have at the holidays and look forward to eating all their favorite foods.
A holiday meal wouldn’t be the same without these cheesy, creamy, flavorful twice baked potatoes on our plates. But sometimes between the holidays we’ll get a real craving for them, so I’ll make a batch of these twice baked potatoes for just our family of four.
I enjoy having the leftovers for lunches for several days after our meal. One of these with some leftover sweet potatoes and fresh fruit makes a great “Mom Lunch” for me!
Are Baked Potatoes gluten-free?
Yes! Potatoes are not a grain, they’re a starchy vegetable. No gluten in potatoes!
Notes on ingredients and substitutions for these Twice Baked Potatoes:
- Russet Potatoes: Use the largest Russet potatoes you can find! They’re sometimes called Bakers or just Baking potatoes at your store.
- Sour Cream: You can use regular or light sour cream.
- Milk: Use whatever you have on hand – I usually use 1 or 2 percent, but have used whole milk too.
- Granulated garlic or garlic powder is one of our favorite seasonings. You can use granulated onion or onion powder instead.
- Cheese: I always use Cheddar cheese – sometimes medium cheddar and sometimes sharp Cheddar. Feel free to use another cheese that you prefer too!
How to Make Twice Baked Potatoes:
I start by cleaning the large Russet potatoes, pricking them with a fork, and then coating with olive oil. Then I sprinkle them with coarse sea salt and place in a preheated oven. I usually place a pan or sheet of foil on the oven rack that is below the one the potatoes are on, just to catch any oil or salt drippings. Helps keep my oven clean!
Once the baked potatoes are finished baking, after 1 hour to 1 1/2 hours, then I slice each potato in half lengthwise, and place all of the halves on an aluminum foil lined baking sheet (again for easy clean-up).
My tip is to use a grapefruit spoon to scoop out the potato from each potato half, leaving just around 1/4″ of potato with the skin to make a shell that you’ll fill later. If you don’t have any grapefruit spoons, order some here on Amazon! They’re so handy!
All of the potato insides are added to a large bowl which you’ll add all of the remaining ingredients to. A few minutes with a hand mixer and you’ve got creamy, cheesy, flavorful filling that’s like mashed potatoes. You can have it be more chunky or more smooth – just mix until it’s your desired texture.
Next you scoop the filling back into the potato skins, sprinkle with some additional cheese, and bake again. That’s where the “twice baked” term comes from!
After baking, you can top with sliced green onions and parsley if you desire.
Instead of the first baking of the potatoes, you could do that first step in the air fryer instead by making these air fryer baked potatoes. Then you’d just follow the remaining steps in my recipe for scooping out the potato, making the filling, and baking afterward.
If you’ve been wondering what to do with leftover baked potatoes from last night’s dinner, you can make these twice baked potatoes with them! So easy!
If you’re looking for more gluten-free potato recipes, be sure to check out my popular gluten-free potato soup recipe!
I hope you and your family love this recipe as much as mine! Enjoy!
Best Twice Baked Potato Recipe:
This recipe is scaled for 10 servings (half a potato per person since you're using large potatoes). If you have more to feed, feel free to double the amount. However, mixing double the filling would be difficult for a hand mixer, so either make the filling in two batches, or use a heavy duty stand mixer. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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This recipe is scaled for 10 servings (half a potato per person since you're using large potatoes). If you have more to feed, feel free to double the amount. However, mixing double the filling would be difficult for a hand mixer, so either make the filling in two batches, or use a heavy duty stand mixer.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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