Twice baked potatoes are a part of any country comfort food and summer BBQ! The best part is that they are 1,000 percent customizable so they can be matched to your desired tastes or allergy needs!

The basics of the recipe will be your potatoes, russets or baking potatoes are what I recommed since their shape tends to be more consistend and their size is better for stuffing. Rub a little canola or olive oil onto them before the first bake to have a tasty crispy potato skin.

Then for the filling you’ll need to scoop out all the inside of your potatoes, mash in a little milk, garlic powder, & butter so that you essentially have mashed potatoes… for my allergy free potatoes I like to use Oat milk in place of cow’s milk. It has a creamier consistency but rice milk will also work here as it has a very mild flavor. Use Smart Balance oilive oil spread in place of the butter in this recipe for a dairy & soy free alternative!! Then from there the choices are really endless. A little sour cream (optional), bacon bits, and seasoning is an easy and simple way to add a lot of flavor to your potatoes.

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To top the potatoes before it’s second bake I use almost a cup and a half of cheese for 5 potatoes (10 halves) to thoroughly cover all of the potatoe. Daiya has a shredded cheddar style of allergy free cheese that works well here. If using Daiya I recommend mixing it into the filling of the potatoes rather than topping, if put on top it might not melt correctly and can become overwhelming. You want all of the flavors to blend in.

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Twice Baked Potatoes

Ingredients:

• 5 Russett potatoes
• Canola oil
• Butter*
• Milk*
• Garlic powder
• Salt
• Black pepper
• Shredded mild cheddar cheese*
• Bacon bits
• Sour cream (optional)

Instructions:

1. Preheat oven to 400 degrees F.
2. Wash potatoes and pat dry. Pierce the potatoes with a fork 4-5 times, then drizzle a little canola over the potatoes and rub it over them before placing on a baking sheet.
3. Bake 50-60 minutes until tender. You want to be able to pierce them easily through with a fork.
4. Slice potatoes in half length wise. Let potatoes cool a while you gather the other ingredients. Turn the oven temperature down to 350.
5. Into a medium mixing bowl scoop out the insides of the potato, leaving just a little on the skin for support.
6. Put the empty potato skins back on your baking sheet, open side up.
7. Mash the potato with a fork. Then add in a littl rice or oat milk, dairy free butter, garlic, salt & pepper, and a few tablespoons of sour cream (optional). Continue to mash and stir until creamy. If still too dry you can add more milk and butter.
8. Taste your mixture at this point to see if you want to add in more butter or seasonings. I always make this part to my taste.
9. Add in 3 tablespoons of bacon bits and stir to mix in throughly.
10. Use a spoon to scoop the mixture into the potato skins, build it up so thet they
11. mound over the top.
12. Cover the tops of the potatoes with your shredded cheese.
13. Bake at 350 degrees for 15-20 minutes until everything is warmed through.
14. Take out and top with some more bacon bits & enjoy!

Note:

• If you want to make ahead of time go ahead and do the initial baking and stuffing of the potato skins. Then cover in an air tight container and place into fridge until ready. When its time to cook them top with cheese before putting them into the oven. They make take more than 20 minutes to reheat thoroughly.

*for a milk replacement that is non-dairy I recommend rice milk or oat milk! They are usually also soy free and have the best consistency for potatoes. For a safe butter replacement I recommend the olive oil spread from Smart Balance.