Gluten-Free Twice-Baked Potato

These twice-baked potatoes are a comforting and savory side dish, featuring a creamy, fluffy interior infused with rich flavors. Crispy skins give way to a tender, flavorful mash, making them a satisfying addition to any meal.

Prep: 15 min Cook: 80 min Total: 115 min Serves: 4

At a glance: This medium salads and sides recipe yields 4 servings in about 1h 55m (15 min prep, 80 min cook). It uses 8 ingredients — including russet potatoes, extra virgin olive oil, milk or unsweetened plant-based milk — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Twice-Baked Potato: When preparing this salads and sides recipe, pre-shredded cheddar and any dairy-free butter or milk should be labeled gluten-free. If baking the potatoes directly on the oven rack, make sure no crumbs from earlier baking are on the rack.

Gluten-Free Notes for Gluten-Free Twice-Baked Potato: This recipe is naturally gluten-free, relying on whole potatoes and simple seasonings. Always verify that any packaged ingredients, such as cheese or plant-based milk, are gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

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4 medium Russet potatoes
2 tbsp extra virgin olive oil
1/4 cup milk or unsweetened plant-based milk Shop
2 tbsp butter or dairy-free alternative
1/2 tsp salt
1/4 tsp black pepper
1/4 cup shredded cheddar cheese (optional)
2 tbsp chopped chives or green onions for garnish (optional)

Instructions

1 Preheat your oven to 400°F (200°C). Scrub the Russet potatoes thoroughly under running water and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking. Rub the outside of each potato with 1 tablespoon of the extra virgin olive oil and sprinkle lightly with salt. Place the potatoes directly on the oven rack and bake for about 50-60 minutes, or until they are tender when pierced with a fork and the skins are slightly crispy.
2 While the potatoes are baking, prepare your filling. Once the potatoes are done, carefully remove them from the oven and let them cool for about 10-15 minutes, or until they are cool enough to handle. Slice each potato in half lengthwise. Scoop out the fluffy interior of each potato half, leaving about a 1/4-inch border to create a sturdy shell. Place the scooped-out potato flesh into a medium mixing bowl.
3 Add the milk, butter, remaining 1 tablespoon of extra virgin olive oil, salt, and black pepper to the bowl with the scooped-out potato flesh. Mash the ingredients together with a potato masher or a fork until smooth and creamy. If using, stir in the shredded cheddar cheese until just combined. Taste the mixture and adjust salt and pepper as needed for optimal flavor.
4 Spoon the mashed potato mixture back into the hollowed-out potato shells, mounding it slightly. You can use a fork to create decorative ridges on top if desired. Place the filled potato shells on a baking sheet. Return the baking sheet to the oven and bake for an additional 15-20 minutes, or until the tops are lightly golden and heated through. The filling should be warm and slightly puffed.
5 Carefully remove the twice-baked potatoes from the oven. Garnish with chopped chives or green onions, if using. Serve immediately as a delicious and satisfying side dish.

Nutrition (per serving)

184

Calories

12g

Protein

30g

Carbs

14g

Fat

Fiber

228mg

Sodium

Tips & Notes

Bake the potatoes until very soft in the center. Underdone flesh won't mash smoothly with the milk and butter.
Leave about 1/4 inch of potato in each skin when scooping so the shells hold their shape.
You can refrigerate the stuffed potatoes before the second bake. Add about 10 minutes when baking them from cold.

Common questions

How long does Gluten-Free Twice-Baked Potato take?

Gluten-Free Twice-Baked Potato takes about 1 hour 55 minutes, including resting time: 15 minutes to prep and 80 minutes to cook, for 4 servings.

What should I check before making Gluten-Free Twice-Baked Potato with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Twice-Baked Potato?

Check Russet potatoes, extra virgin olive oil, milk or unsweetened plant-based milk before they go into Gluten-Free Twice-Baked Potato. Pre-shredded cheddar and any dairy-free butter or milk should be labeled gluten-free. If baking the potatoes directly on the oven rack, make sure no crumbs from earlier baking are on the rack.

How should leftover Gluten-Free Twice-Baked Potato be stored?

You can refrigerate the stuffed potatoes before the second bake. Add about 10 minutes when baking them from cold.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

Recipes include certified gluten-free ingredient guidance and cross-contamination notes. Check every label and use certified gluten-free products. Learn more about us.

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