Twice Baked Potatoes Recipe {Gluten-free}

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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:

Yield: 10 servings

Twice Baked Potatoes {Gluten-free}

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Twice baked potatoes are my favorite holiday side dish! Any leftovers are great for lunches!

Prep Time 5 minutes

Cook Time 1 hour 50 minutes

Additional Time 30 minutes

Total Time 2 hours 25 minutes

Ingredients

• 5 large baking potatoes
• ~3 tbsp. olive oil
• ~4 tsp. coarse sea salt
• 3/4 c. sour cream
• 1/3 c. milk
• 4 Tbsp. melted butter
• 1 tsp. garlic powder
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 1/2 cups shredded cheddar cheese, divided

Instructions

1. Preheat oven to 300° - 350°. (Note, depending on what else I'm baking in the oven, I just bake the raw potatoes at that same temp. Just keep checking them for doneness.)
2. Scrub the potatoes. Pierce the skin several times with a fork.
3. Over your kitchen sink (to make cleaning up mess easier), rub the skin of each potato with olive oil, then sprinkle with coarse sea salt. The easiest, most efficient way I've found to do this is for 2 people to work together. One rubs oil on hands and potato and keeps holding it while other person sprinkles the salt on. Salt person is also in charge of opening oven door so oil person isn't getting everything oily! Place each pieced, oiled, and salted potato on the top rack of your preheated oven. I like to place a rectangle of aluminum foil on the rack below to catch any drippings of salt or oil, but that's optional.
4. Bake for about 90 minutes, or until, using an oven mitt, you can gently squeeze the potato and have it give instead of being firm.
5. Remove from oven and let sit about 5 minutes. Slice each potato down the center.
6. Line a rimmed baking sheet with aluminum foil. Place each half on the baking sheet.
7. Scoop out the flesh of each potato into a large bowl. I have found that a grapefruit spoon works perfectly for this! Leave about a 1/4" thickness of potato skin in tact.
8. To the potato flesh in your large bowl, add sour cream, milk, butter, salt, pepper, and 1 cup of the cheddar cheese.
9. Mix with a hand mixer or stand mixer until well blended and creamy.
10. Spoon the potato mixture into the potato skins. Sprinkle remaining 1/2 cup shredded cheese over all potato skins.
11. Bake at 350° for 20 minutes, or until warmed through and cheese is melted.
12. Store leftovers in tightly sealed container if refrigerator. Warm in oven or microwave.

Notes

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.

Recommended Products

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• 
  Serrated Grapefruit Spoons | Stainless Steel 2-Pack
• 
  Hand Mixer

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