Twice Baked Potatoes

Posted by on Oct 8, 2012 in Side Dishes | 0 comments

… Two Shall Become One!

Gluten-free Dairy-free Twice Baked Potatoes


Twice Baked Potatoes marry the best of two potato worlds, in my opinion. Potato skins provide a crispy, crunchy exterior creating the perfect basket for the creamy, fluffy mashed potato filling. This neatly packaged side dish can be easily made in advance and served at your convenience. Twice Baked Potatoes offer a mild and subservient profile in which to create a variety of delicious savory flavors. I think this is a sophisticated, yet unpretentious, way to serve the favored mashed potato. Creating gluten-free, dairy-free twice baked potatoes requires little alteration from the mainstream recipe. Simply substitute the milk for a non-dairy alternative and replace the butter or margarine with casein-free, dairy-free buttery spread. Additionally, I like to include some healthy fat in conjunction with the margarine by using a flavored olive oil. This infuses a delicious layer of flavors throughout the mashed potatoes. Whether erved as a dressed up side dish to pork, steak, or chicken, or as part of a soup and baked potato lunch combo, these twice baked potatoes are sure to satisfy.

Be sure to see our serving suggestions at the end of the recipe for more delicious ideas.

Twice Baked Potatoes

No Dairy Bug No Gluten BugPrep 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



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



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.

Twice Baked Potatoes, GFDF skins md pic
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:


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

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

Safe food is a journey … Thrive!™

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