A fairly simple, yet always well-received potato dish with a number of variations to suit different tastes that fits a gluten-free diet easily. The basic recipe calls for butter, chives, milk and Parmesan, but any or all of those can be changed to allow for different diets or taste buds.
These score pretty high on my husband’s “favorites” list.
Gluten-Free Twice-Baked Potatoes
4 medium Russet Potatoes, scrubbed
2 Tablespoons Butter, melted (or olive oil)
1 tablespoon Fresh Chives, snipped (or parsley)
3 Tablespoons Milk, or more if needed (or gluten-free bouillon or stock)
1/2 Teaspoon Salt and Pepper, to taste
1/2 Cup Parmesan Cheese, or other cheese as desired
Garnish for Tops of Filled Potatoes
1. Preheat the oven to 400 degrees F. Bake the potatoes for 1 hour, or until fork-tender. Let the potatoes cool down enough so that you can touch them.
2. As the potatoes are almost done baking, melt the butter, snip the chives and warm the milk (or gluten-free bouillon or stock).
3. When the potatoes are cool enough to handle, cut in half lengthwise, so that each half will lay neatly on a plate.
4. With a spoon, scoop most of the potato out of each skin, being sure to leave about 1/4 inch of potato inside of the skin. Rub a small amount of butter (or olive oil) on outside of each potato half.
5. In a mixing bowl, mash the scooped-out potato with the remaining butter (or olive oil), chives (or parsley), salt, pepper and enough milk (or bouillon/stock) for a smooth, light texture.
6. Place the halves on a cookie sheet, cut side up, and fill with the mashed potato filling
7. Sprinkle 1 tablespoon of cheese onto each potato.
8. Sprinkle with a dash of pepper, or extra snipped chives or parsley, to garnish. (Other choices might be crispy bacon bits, chopped sweet bell pepper or jalapeno peppers.)
9. Bake the potatoes for about 10 minutes or until the cheese and the tops of the potatoes are beginning to brown. Serves 8.