An easy recipe for gluten-free and dairy-free baked potatoes.
- 3 Russet or Medium Baking Potatoes
- ½ teaspoon Cracked black pepper
- ½ teaspoon Salt
- ¼ cups But frozen
- 1 tbsp Dairy-free alternative to olive oil or butter
- Dairy-free milk, as needed
- 1 Green onion, chopped
- Dairy-free cheese, as needed (optional)
Preheat the oven to 350ºF.
Scrub the potatoes with a clean vegetable brush under running water. Cut three pieces of foil to completely cover the potatoes. Place a potato on a piece of foil and wrap; repeat until all potatoes are coated. Place in the oven and cook for 1 hour.
Once the potatoes are cooked, remove them from the oven and let them cool enough to handle them easily without burning your hands.
While the potatoes cool, add the corn to a microwave-safe bowl. Place the bowl in the microwave and cook for 15 seconds. Take out and mix with a fork. Cook another 15 seconds. Go out and reserve.
Cut each potato in half and scoop out the flesh in a bowl with a spoon. Place the skin on a plate – do not throw it away.
Add the oil, milk and seasonings to the bowl and mash the potatoes. Add corn and green onion, mix again. Scoop out a tablespoon of the potato mixture and fill the potato skins with the mixture.
If using cheese, sprinkle it on top and return to the oven and bake until the cheese melts. Serve as a side dish and enjoy!
Refrigerate leftovers in shallow containers within 2 hours of cooking and discard leftovers after 3-4 days.