Ingredients:
- 4 large russet potatoes
- 1 cup shredded cheddar cheese make sure its gluten-free
- 1/2 cup sour cream
- 1/4 cup unsalted butter
- 1/4 cup milk use a gluten-free alternative
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Chopped fresh chives for garnish
- Cooking spray
Instructions:
Preheat your oven to 375F 190C
Wash and scrub the potatoes thoroughly
Dry them with a paper towel, then use a fork to pierce several holes in each potato
Lightly coat the potatoes with cooking spray and place them on a baking sheet
Bake the potatoes in the preheated oven for about 1 hour or until they are tender when pierced with a fork
Remove the potatoes from the oven and let them cool slightly
Once the potatoes are cool enough to handle, cut off the top third of each potato and scoop out the insides, leaving a thin layer of potato on the skin to create shells
In a mixing bowl, mash the potato insides with the butter, sour cream, milk, salt, black pepper, garlic powder, and onion powder until smooth and creamy
Stir in 3/4 cup of shredded cheddar cheese into the mashed potato mixture
Spoon the cheesy mashed potato mixture back into the potato shells
Sprinkle the remaining cheddar cheese on top of each potato
Place the stuffed potatoes back on the baking sheet and return them to the oven for an additional 15-20 minutes, or until the cheese is melted and bubbly
Garnish with chopped fresh chives and serve hot
Enjoy your delicious gluten-free Cheesiest Twice Baked Potatoes
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