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Gluten-Free and Dairy-Free Baked Potatoes

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Level: Easy

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Description

An easy allergy-friendly baked potato recipe that is gluten-free and dairy-free.

Ingredients

  • 3  Medium Russet Or Baking Potatoes
  • ½ teaspoons Crushed Black Pepper
  • ½ teaspoons Salt
  • ¼ cups Frozen Corn
  • 1 Tablespoon Olive Oil Or Dairy Free Butter Alternative
  • Dairy Free Milk, As Needed
  • 1  Green Onion, Chopped
  • Dairy Free Cheese, As Needed (optional)

Preparation

Preheat oven to 350ºF.

Scrub potatoes with a clean vegetable brush under running water. Cut three pieces of foil to completely cover the potatoes. Place one potato on a foil piece and wrap; repeat until all the potatoes are wrapped. Place in the oven and bake for 1 hour.

After potatoes are done, remove from oven and let cool enough to handle easily without burning hands.

While potatoes are cooling, add corn into a microwaveable bowl. Place the bowl in the microwave and cook for 15 seconds. Take out and mix with a fork. Cook for another 15 seconds. Take out and set aside.

Cut each potato in half and scoop out the flesh into a bowl using a spoon. Place the skin on a plate—do not discard.

Add oil, milk and seasonings to the bowl and mash the potatoes. Add the corn and the green onion, mix again. Scoop a tablespoon of the potato mixture and fill the potato skins with the mixture.

If using cheese, sprinkle it on top and place back in the oven and cook until cheese melts. Serve as a side and enjoy!

Refrigerate leftovers in shallow containers within 2 hours of cooking, and dispose of leftovers after 3–4 days.

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