AuthorE. Gluten

These are a favorite when company is coming for dinner. They disappear fast and leave people begging for your recipe.

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Yields1 Serving
 6 Medium-Large Potatoes
 8 Slices of Bacon (cooked and crumbled)You may substitute 1 cup chopped ham for the bacon.
 8 oz Cream CheeseDecrease cream cheese to 4 oz and add 1cup cottage cheese.
 ½ cup Milk
 1 tsp Garlic Salt
 1 tsp Ranch Powder (optional)*Make sure your ranch powder and garlic salt are gluten free. Check all ingredients before using them.
 1 cup Shredded Cheese
1

Preheat oven to 425º.

2

Line a baking sheet with aluminum foil. Scrub potatoes, then rub them with oil and season with salt and pepper on all sides. Place the potatoes on the lined baking sheet. Bake until fork-tender, about 1 hour. Remove from the oven.

3

Reduce heat to 350º.

4

Slice the potatoes in half lengthwise. Scoop the insides into a large bowl, leaving a small layer of potato next to the skins. Add the crumbled bacon, cream cheese, milk, garlic salt, and ranch powder to the bowl and mix well. Add salt to taste and extra milk, if desired.

5

Fill each potato skin with the mashed potato mixture. Place filled skins on a baking sheet and top with shredded cheese.
*The shredded cheese may also be mixed in with the other ingredients instead of placed on top.

6

Bake for an additional 20 minutes, until cheese, is melted.

Ingredients

 6 Medium-Large Potatoes
 8 Slices of Bacon (cooked and crumbled)You may substitute 1 cup chopped ham for the bacon.
 8 oz Cream CheeseDecrease cream cheese to 4 oz and add 1cup cottage cheese.
 ½ cup Milk
 1 tsp Garlic Salt
 1 tsp Ranch Powder (optional)*Make sure your ranch powder and garlic salt are gluten free. Check all ingredients before using them.
 1 cup Shredded Cheese

Directions

1

Preheat oven to 425º.

2

Line a baking sheet with aluminum foil. Scrub potatoes, then rub them with oil and season with salt and pepper on all sides. Place the potatoes on the lined baking sheet. Bake until fork-tender, about 1 hour. Remove from the oven.

3

Reduce heat to 350º.

4

Slice the potatoes in half lengthwise. Scoop the insides into a large bowl, leaving a small layer of potato next to the skins. Add the crumbled bacon, cream cheese, milk, garlic salt, and ranch powder to the bowl and mix well. Add salt to taste and extra milk, if desired.

5

Fill each potato skin with the mashed potato mixture. Place filled skins on a baking sheet and top with shredded cheese.
*The shredded cheese may also be mixed in with the other ingredients instead of placed on top.

6

Bake for an additional 20 minutes, until cheese, is melted.

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