Twice Baked Potatoes (Gluten-free

• Vegetarian
• Gluten free

• Produce

  • 5 Baking potatoes, large
  • 1 tsp Garlic powder

• Baking & Spices

  • 1 tsp Pepper
  • 1 1/2 tsp Salt
  • 4 tsp Sea salt, coarse

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 4 tbsp Butter
  • 1 1/2 cups Cheddar cheese
  • 1 Cheese
  • 1/3 cup Milk
  • 3/4 cup Sour cream

Found on mygluten-freekitchen.com

Description

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
• cheese

Directions

• Preheat oven to 300° - 350°. (Note, depending on what else Im baking in the oven, I just bake the raw potatoes at that same temp. Just keep checking them for doneness.)
• Scrub the potatoes. Pierce the skin several times with a fork.
• 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 Ive 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 isnt 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 thats optional.
• 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.
• Remove from oven and let sit about 5 minutes. Slice each potato down the center.
• Line a rimmed baking sheet with aluminum foil. Place each half on the baking sheet.
• 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.
• To the potato flesh in your large bowl, add sour cream, milk, butter, salt, pepper, and 1 cup of the cheddar cheese.
• Mix with a hand mixer or stand mixer until well blended and creamy.
• Spoon the potato mixture into the potato skins. Sprinkle remaining 1/2 cup shredded cheese over all potato skins.
• Bake at 350° for 20 minutes, or until warmed through and cheese is melted.
• Store leftovers in tightly sealed container if refrigerator. Warm in oven or microwave.