Twice Bakers - Courtesy of Suzanne Keating

    twice baked potatoes gluten free

    This is how to make twice baked potatoes:

    Take four medium-sized potatoes. Pre-heat oven to 350 F (177C). Rub the potatoes with a thin layer (invisible, but makes the skin slightly darker) of butter. You can use a paper towel to do this. Poke each potato a couple of times with a fork. (This will keep them from exploding in the oven.)

    Cook potatoes for about 1 hour at 350F (177C) directly on the oven rack. Remove to a cookie sheet layered with aluminum foil. Carefully slice each potato open (don't slice too far or you won't be able to re-fill them) and use a teaspoon or smaller tablespoon to scoop contents into a glass bowl. Add about 1/4 or 1/3 cup milk, 2 Tbsps. butter, 1/3 or 1/2 tsp. salt and mix with a fork. (Add your bacon bits to the mix at this point; hold out a few for garnishing the top.) Re-fill the potatoes without pressing too hard. Cover with foil till the next day. Heat oven to 350 again. Bake for another 30-40 min.

    Add the bacon bits and offer a dish with grated cheese. You may also offer fresh ground pepper.

    Chef's tip: Make sure if you are buying bacon bits that they are real and gluten-free! Sometimes substitute bacon bits have wheat in them. The best thing to do is fry or grill the bacon yourself and slice it up!