Easy Twice Baked Potatoes (Gluten-Free, Dairy-Free)

These loaded twice baked potatoes have crispy skins on the outside, and are filled with a creamy mashed potato filling topped with crunchy bacon bits and chopped scallions. The perfect side dish or appetizer, these stuffed potato skins are gluten-free and dairy-free too.

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The Perfect Appetizer or Side for the Holidays

The holidays are here, and while main dishes are the star of the holiday table, appetizers and sides are equally important, especially when they look a little fancier and are sure to impress!

These loaded twice-baked potatoes definitely fit the bill (they’re flavorful, hearty and delicious, with a crispy outer skin and creamy filling) and are sure to have your guests asking for seconds!

They’re “twice baked” because we bake them once until tender to be able to scoop and mash the flesh, and we mix the mashed potatoes with other ingredients to create a cheesy and tasty filling that we fill the potato skins with. Once baked for the second time, we sprinkle crispy bacon crumbles on top for the perfect crunch!

Ahhh…absolutely divine..!

Why This Recipe Works:

• Simple Ingredients: The main ingredients you’ll need for these twice-baked potatoes recipe are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: While there are a few steps involved, the process is uncomplicated, and these crispy loaded potato skins look very fancy, the perfect side for impressing guests!
• Totally Gluten-Free & Dairy-Free: The best part is that this potato appetizer is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free dairy-free twice baked potatoes recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Potatoes: I recommend using russet potatoes (they’re best for baking) because they have a high starch and low moisture content. However, if you don’t have russet potatoes on hand, you can use whichever potatoes you prefer (such as Yukon gold potatoes, red potatoes, etc).
• Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular sour cream instead.
• Almond Milk: I like using an unsweetened version of my homemade almond milk, but store-bought almond milk will also work. You may also use other unsweetened dairy-free milks (such as cashew milk, rice milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Bacon: I used regular bacon, but if you cannot take pork, you may use turkey bacon. This recipe uses homemade bacon crumbles, but you can also use store-bought bacon crumbles. Alternatively, to keep this recipe vegan, you can use vegan bacon crumbles.
• Olive Oil: I like using extra virgin olive oil, but other types of vegetable oil will also work (such as sunflower oil, canola oil, etc.)
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. If you are not lactose-intolerant, go and use regular cheddar cheese instead.
• Scallions: A sprinkle of fresh chopped scallions (green onions) adds a nice pop of color and taste to these loaded twice-baked potatoes. You may also use chopped fresh chives or parsley if you prefer.

How to Make Twice-Baked Potatoes (Step by Step):

1. Preheat Oven

Preheat your oven to 400°F.

2. Wash Potatoes

Wash and scrub the russet potatoes thoroughly. Pat them dry and use a fork to poke holes in the potatoes to allow steam to escape during baking.

3. Brush with Oil & Salt

Brush the russet potatoes with oil and sprinkle with salt.

4. First Bake: Bake Until Tender

Place potatoes directly on the oven rack or on a baking sheet (if you prefer, you may also line the baking sheet with aluminum foil). Bake for about 45-60 minutes in the preheated oven, or until the potatoes are tender when pierced with a fork.

Once cooked, remove the potatoes from the oven and let them cool slightly so you can handle them.

5. Cook Bacon & Crumble

While the potatoes are baking, cook the bacon strips in a skillet over medium-high heat for about 8 to 10 minutes (flipping them over half-way through) until they are very crispy, and crumble the bacon strips into small pieces.

6. Remove Flesh Carefully

Once the cooked potatoes are cool enough to handle, use a sharp knife to cut each potato into half lengthwise. Carefully scoop out the flesh of the potato, leaving a thin shell to hold the filling.

7. Prepare Filling

In a large mixing bowl, mash the cooked potato flesh with a fork or potato masher.

Add the dairy-free sour cream, dairy-free milk, dairy-free butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper.

Mix well until the ingredients are combined and the mixture is creamy.

8. Fill Potato Shells

Spoon the potato mixture back into the potato halves, mounding the filling slightly.

9. Garnish with More Cheese & Bacon

Top each potato with the remaining shredded cheddar cheese and crumbled bacon.

10. Second Bake: Bake Until Cheese is Melted

Place the stuffed potato skins in a single layer on a large baking sheet and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

11. Garnish and Serve

Remove the potatoes from the oven and let the potatoes cool for a few minutes before garnishing with chopped scallions and serving. Enjoy your delicious homemade twice-baked potatoes!

Dish by Dish Tips/Tricks:

• Bake Potatoes Beforehand: If you wish, you can prepare the potatoes before hand and then keep the filled potatoes in an airtight container in the refrigerator for up to 2 days. When you are ready to make the twice-baked potatoes, top the stuffed potato skins with cheese and bacon crumbles and bake!
• Additional Seasonings: For extra flavor, you can also add other seasonings such as ground black pepper, garlic powder, onion powder or smoked paprika.
• Bake Potatoes in Microwave: To save time on the first bake, you can also use the microwave to cook the potatoes at high-heat for 15 to 18 minutes, rotating them halfway through.
• Use Sweet Potatoes: If you wish, you can use sweet potatoes instead of regular potatoes.
• Air-Fryer Twice Baked Potatoes: If you wish, you may also make these potatoes in the air fryer (place stuffed potato skins in a single layer in the air fryer and cook for 8 to 10 minutes at 400F until the cheese is melted – depending on the size of your air fryer, you may need to cook the potatoes in 2 or 3 batches).

Other Gluten-Free Potato Recipes You’ll Love:

• Crispy Hasselback Potatoes (Gluten-Free, Vegan)
• Mashed Potato Waffles (Gluten-Free, Dairy-Free)
• Creamy Potato Soup (Gluten-Free, Vegan)
• Scalloped Potatoes (Gluten-Free, Vegan)
• Easy Potato Latkes (Gluten-Free, Dairy-Free)
• Creamy Mashed Potatoes (Gluten-Free, Vegan)

Gluten-Free Appetizers for the Holidays:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Twice Baked Potatoes (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

These loaded twice baked potatoes have crispy skins on the outside, and are filled with a creamy mashed potato filling topped with crunchy bacon bits and chopped scallions. They’re the perfect side dish or appetizer. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 4 large russet potatoes
• 1/2 cup dairy-free sour cream
• 1/4 cup unsweetened almond milk
• 4 strips bacon, cooked and crumbled
• 2 tablespoons olive oil
• 2 tablespoons unsalted dairy-free butter
• 1 cup shredded dairy-free cheddar cheese
• 2 scallions, finely sliced
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat Oven: Preheat your oven to 400°F.
2. Wash Potatoes: Wash and scrub the russet potatoes thoroughly. Pat them dry and prick them with a fork a few times to allow steam to escape during baking.
3. Brush with Oil & Salt: Brush the russet potatoes with oil and sprinkle with salt.
4. Bake Until Tender: Place them directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes, or until they’re tender when pierced with a fork. Once cooked, remove the potatoes from the oven and let them cool slightly so you can handle them.
5. Cook Bacon and Crumble: While the potatoes are baking, cook the bacon strips in a skillet over medium-high heat for about 8 to 10 minutes (flipping them over half-way through) until they are very crispy, and crumble the bacon strips into small pieces.
6. Remove Flesh Carefully: Cut each potato in half lengthwise. Carefully scoop out the insides, leaving a thin shell to hold the filling.
7. Prepare Filling: In a mixing bowl, mash the potato insides with a fork or potato masher. Add the dairy-free sour cream, dairy-free milk, dairy-free butter, half of the crumbled bacon, half of the shredded cheddar cheese, half of the chopped scallions, salt, and pepper. Mix well until the ingredients are combined and the mixture is creamy.
8. Fill Potato Shells: Spoon the potato mixture back into the potato shells, mounding it slightly.
9. Top with More Cheese and Bacon: Top each potato with the remaining shredded cheddar cheese and crumbled bacon.
10. Bake Until Ready: Place the potatoes back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
11. Garnish and Serve: Remove the potatoes from the oven and let the potatoes cool for a few minutes before garnishing with chopped scallions and serving. Enjoy your delicious homemade twice-baked potatoes!

Notes

Potatoes: I recommend using russet potatoes (they’re best for baking) because they have a high starch and low moisture content. However, if you don’t have russet potatoes on hand, you can use whichever potatoes you prefer.

Sour Cream: I used dairy-free sour cream to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular sour cream instead.

Almond Milk: I like using an unsweetened version of my homemade almond milk, but store-bought almond milk will also work. You may also use other unsweetened dairy-free milks (such as cashew milk, rice milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Bacon: I used regular bacon, but if you cannot take pork, you may use turkey bacon. This recipe uses homemade bacon crumbles, but you can also use store-bought bacon crumbles. Alternatively, to keep this recipe vegan, you can use vegan bacon crumbles.

Olive Oil: I like using extra virgin olive oil, but other types of vegetable oil will also work (such as sunflower oil, canola oil, etc.)

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.

Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. If you are not lactose-intolerant, go and use regular cheddar cheese instead.

Scallions: A sprinkle of fresh chopped scallions (green onions) adds a nice pop of color and taste to these loaded twice-baked potatoes. You may also use fresh chopped chives or parsley if you prefer.

• Prep Time: 10 mins
• Cook Time: 1 hour 15 mins
• Category: Appetizers
• Method: Baking
• Cuisine: American