Twice Baked Cheesy Potatoes with Crunchy Onions


-3 russet potatoes
-½ cup sour cream
-2 Tbsp. butter
-1 cup gluten free french-fried onions* (Scroll to the bottom to find out where to buy!)
-1 cup shredded cheddar cheese
-Olive oil
-Salt and pepper

Preheat oven to 425°F. Scrub the potatoes clean and pat them dry. Trim away any blemishes with a paring knife. Rub the potatoes with olive oil and sprinkle with salt and pepper. Using a fork, prick holes in the potato to allow the steam to escape while baking.

Place the potatoes on a foil-lined baking sheet. Bake for 50-60 minutes, turning every 20  minutes. Remove potatoes from the oven and allow to cool. Once cooled, slice the potatoes in half lengthwise.

Scoop out the inside of potatoes leaving a thin layer attached to the skin.  Mash the scooped potato with the sour cream and butter until smooth. Stir in 2/3 cup of the fried onions and 1/2 cup of cheese.

Place the potatoes back on the lined baking sheet. Spoon the mixture into shells. Top with remaining cheese and then sprinkle the remaining onions on top. Bake for 10 minutes or until the cheese melts. Serve warm.

*Look for gluten-free french fried onions at the following retailers. Brand names included:

  1. Stop & Shop, Giant: Ahold GF label
  2. Aldi: Live G Free label
  3. Sprouts: Sprouts label
  4. Fresh Thyme: Fresh Thyme label
  5. HEB: Top Taste label

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