The Best Twice Baked Potatoes Recipe (Gluten Free!)

Let me introduce you to the Best Gluten Free Twice Baked Potatoes Recipe.

If I had to pick a favorite side dish, this would be it.

Better than French fries, better than mashed potatoes or baked potatoes, these twice-baked potatoes steal the show every time we serve them!

I love the make-ahead convenience of this recipe as I can prepare it the day before an event and then just pop them in the refrigerator until I’m ready to bake them!

These twice baked potatoes can also be frozen, which is so handy.

We love to have a batch or two in the freezer for a delicious quick side dish! I even gave my mom a batch of these for Mother’s Day last year.

No joke.

And she loved it!

So, this past weekend, I had this recipe in mind for a birthday celebration for one of our daughters and my nephew. We combined their birthdays into one big bash.

My husband smoked brisket and ribs, we made green beans with bacon, twice baked potatoes, and my sister made amazing desserts!

When my husband heard I was going to make these, he said he would help me out because he wanted to make a few extras to put in our freezer and a few to give to a friend he wanted to encourage at work.

I always welcome help in the kitchen so I agreed!

Typically, when I make these potatoes, I make a large batch. You know, the motherload of twice baked potatoes.

Well, I found out this weekend that the only thing bigger than the motherload is…..the fatherload.

So…..don’t be overwhelmed by the pictures. We made the fatherload of twice baked potatoes. You really only need a half potato per person and a few extras for those who want seconds!

To Make A Normal Size Batch of Twice Baked Potatoes You Need:

4 Large Baking Potatoes (We use large Russet potatoes)

Olive Oil

Sea Salt grinder

4-6 slices of Bacon

1/2 stick of butter

1/2 cup of milk (to use as needed)

1 cup of regular sour cream

1 cup of Sharp Cheddar shredded cheese

1/2 teaspoon of salt

1/2 teaspoon of black pepper

Green onions (chopped)

Instructions:

Preheat oven to 350 degrees. Wash your potatoes, poke 3 holes on each side with a sharp knife.

Using a pastry brush, baste your potatoes with olive oil and sprinkle with sea salt on both sides. This will your potatoes a little bit of a crispy skin.

Place the potatoes directly on the oven rack. I like to put aluminum foil on a large baking sheet on the rack below to catch any olive oil drips.

Note: If you don’t want to place your potatoes on the rank, place them on a sheet pan covered with a sheet of foil.

Bake for about 1 hour or until tender.  It will depend of the size of the potatoes as smaller potatoes will bake faster than larger ones.

Prepare the bacon. We like to slice the bacon into small pieces before we cook it to allow it to cook evenly. Fry until crisp.

Remove potatoes from the oven and let them cool slightly. When they are still warm, but cool enough to handle, slice each potato in half lengthwise. Scoop the flesh from each potato half and add it to a large mixing bowl. Place the potato skins on a baking sheet.

Add butter to the large bowl of potato filling. (If the potato isn’t hot enough to melt the butter, consider microwaving the butter for a few seconds.)

Next mix in the sour cream, just half of the cheddar cheese, half of the green onions, salt, and pepper to the potato flesh mixture.

Add milk as needed if the mixture is too stiff. You may not need to use any milk at all.

I like to use my stand mixer for this, but you can use a hand mixer or mash it by hand.

Spoon the potato mixture generously into the potato skins. Top with bacon, the remaining shredded cheddar cheese and green onions.

Bake at 350 degrees until heated through and the cheese is melted (about 15-20 minutes).

Notes:

If you would like to freeze these, simply place them in a freezer bag or freezer safe airtight container in a single layer after you assemble them.

You don’t need to do the 2nd bake before freezing. When you are ready to use them, you can take them straight from the freezer to the oven. Simply add a few extra minutes to the baking time.

These are great for giving to families with a new baby or any time that you want to deliver a meal to a friend. It’s easy to double this recipe or pare it down for two. Simply multiple the ingredients (just add a little less salt/pepper).

These twice baked potatoes can be easily reheated in the microwave after being baked twice or in an air fryer.

I love this recipe as is, but it’s a flexible recipe so you can definitely make dietary adjustments. You can make these twice baked potatoes without sour cream or you can skip the green onions to make it kid friendly.

Also, this dish is naturally gluten free as long as you choose ingredients (bacon and cheese) that are gluten free.

They make the perfect side dish for a holiday meal!

Print the Recipe

I’ve included a printable version of this twice baked potato recipe below for you to download!  I hope you enjoy this twice-baked potato recipe and that it makes a delicious side at your next special occasion.

Twice Baked Potatoes (Gluten Free!)

Crystal

These baked potatoes are leveled up with gooey cheesy goodness and topped with green onions and bacon!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

2nd Bake Time 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Side Dish

Cuisine American

Servings 8 people

Ingredients

  

• 4 large Baking Potatoes
• 2 tbsp Olive Oil
• Sea Salt grinder
• 4-6 slices Bacon 
• 1/2 stick butter
• 1/2 cup milk (as needed)
• 1 cup regular sour cream
• 1 cup Sharp Cheddar shredded cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup Green onions (chopped)

Instructions

 

• Preheat oven to 350 degrees. Wash potatoes, poke 3 holes on each side with a sharp knife. Using a pastry brush, baste potatoes with olive oil and sprinkle with sea salt on both sides.

  Place potatoes directly on the oven rack. Place foil or a baking sheet on the rack below to catch any olive oil drips. Bake for about 1 hour or until tender.
• Prepare the bacon. Slice the bacon into small pieces before cooking. Fry until crisp.
• Remove potatoes from oven, let cool slightly. When they are still warm, but cool enough to handle, slice each potato in half lengthwise. Scoop the flesh from each potato half and add it to a bowl. Place the potato skins on a baking sheet.
• Add butter to the bowl of potato flesh. (If the potato isn't hot enough to melt the butter, microwave butter for a few seconds.)
• Mix the sour cream, just half of the cheddar cheese, half of the green onions, salt, and pepper to the potato flesh mixture. Add milk if the mixture is too stiff. I like to use my stand mixer for this, but you can use a hand mixer or mash it by hand.
• Spoon the potato mixture generously into the potato skins. Top with bacon, the remaining shredded cheddar cheese and green onions.
• Bake at 350 degrees until heated through and the cheese is melted (about 15-20 minutes).

Notes

To freeze, place potatoes in a freezer bag or freezer safe container after you assemble them. You don’t need to do the final bake before freezing. When you are ready to use them, you can take them straight from the freezer to the oven. Simply add a few extra minutes to the baking time.

Keyword Gluten Free, Side Dish

For those of you wondering….here’s the “fatherload” of potatoes!

Other Gluten Free Recipes:

Looking for more tasty side dish ideas?  This Easy Restaurant Quality Salsa is an easy recipe that we often serve as an appetizer at gatherings.  

Don’t miss this Jalapeno Popper Dip.  Creamy cream cheese and cheddar cheese come together in this super simple hot dip.

Love hot wings? These Easy Grilled Buffalo Wings are surprisingly simple and bump up your appetizer night into a full meal! 

These Breakfast Tostadas are one of my favorite foods.  Perfect for serving to overnight guests.  

This Easy White Queso Dip is perfect for topping nachos or just dipping tortilla ships.  

Need a dessert idea?  This Gluten Free Chocolate Lush Recipe is perfect for your holiday dinner or potluck event.