Twice Baked Potatoes

… Two Shall Become One!

Twice Baked Potatoes

Prep time: 10 minutes + 15 minutes

Baking time: 45-60 minutes + 18 minutes

Oven temp: 425ºF

Rest time: can be served immediately or cooled at least 1 hour before refrigerating or freezing

Servings: 7-8 medium Twice Baked Potatoes

Ingredients:

7-8 medium russet potatoes, outsides scrubbed

1 Tablespoon rosemary or herb-flavored olive oil

4 Tablespoon dairy-free margarine, divided – I use Earth Balance Natural Buttery Spread – soy free (red tub)

3/4 cup coconut milk, warmed – So Delicious imparts no coconut flavor

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

salt and pepper, to taste – I like to use white pepper for mashed potatoes (optional)

paprika, for garnish

Directions:

Preheat oven to 425ºF. With a small knife, pierce each potato 6-8 times. This will allow the potato to cook evenly and not rupture. Place potatoes directly onto middle rack of oven. Let bake 45-60 minutes or until fork inserted in top pierces potato easily.

Transfer potatoes to cooling rack. From end to end, cut off one side, lengthwise, of each potato, leaving about 2/3 of potato for base and 1/3 for top.

Scrape into a bowl the soft potato centers of base and top of each baked potato. You will end up with 7 or 8 empty potato skin shells and caps.

To the potato in the bowl, add 3 Tablespoons margarine, olive oil, coconut milk, onion and garlic powders, and a pinch of salt and pepper. With a handheld mixer, blend until creamy. DO NOT OVER BEAT or potatoes will become pasty and starchy. Taste and add additional salt and pepper if needed.

Fill each bottom potato skin to slightly above edge. If you have extra mashed potato filling, fill as many potato skin tops as possible. These make great “stuffed skins”.

Melt remaining 1 Tablespoon margarine in small bowl in microwave just 10-15 seconds. With pastry brush, brush the tops of each filled potato. Sprinkle with paprika.

Place potatoes on foil-lined, rimmed baking sheet. Bake for another 15 minutes, then turn on broiler and broil for 3 minutes, or until tops of potatoes become golden brown. Remove from oven and serve immediately.

For future use: If you need to refrigerate or freeze potatoes, be sure to cool completely on counter before storing. To freeze, place completely cooled potatoes on a foil-lined baking sheet, leaving space between each potato so they are not touching. Cover with another sheet of foil, then place pan in freezer for 3 hours or overnight. When frozen, wrap each potato individually in plastic wrap, then place multiple potatoes in resealable freezer bags and freeze for future use.

To reheat, return potato, unwrapped, to a warm oven (300ºF) and heat 30-40 minutes or until heated to hot all the way through. For faster reheating, thaw potatoes in refrigerator overnight, then heat in a 350ºF oven for about 25 minutes. Alternatively, you can reheat frozen baked potato in microwave on low for about 10-13 minutes, or a thawed potato for 3-5 minutes.

Additional Serving Suggestions: For other flavor ideas, add one or more of the following ingredients to potato filling:

• chopped chives
• grated cheddar cheese, or Daiya non-dairy cheese substitute
• sour cream or Tofutti Sour Supreme
• sautéed vegetables – stir into mashed potatoes once they’re creamy so as not to mash the veggies

Are you a potato lover? What’s your favorite way to enjoy a potato? 

*Twice Baked Potatoes was first shared on DailyForage.com and has been shared at Gluten-Free Fridays #234 on VegetarianMamma.com.

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