Twice-Baked Potatoes [0001061]

Ingredients:

4 large russet potatoes
4 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup grated cheddar cheese (gluten-free)
1/4 cup chopped fresh chives
Salt and black pepper to taste
1/4 cup cooked and crumbled gluten-free bacon (optional)
1/4 cup sliced green onions for garnish (optional)
Paprika for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C).

Scrub the russet potatoes clean and pierce them with a fork in a few places.

Place the potatoes directly on the oven rack and bake for about 45-60 minutes, or until they are tender when pierced with a fork.

Remove the baked potatoes from the oven and let them cool for a few minutes.

Cut off the top third of each potato lengthwise.

Scoop out the potato flesh from the cut-off tops and the larger portion of the potatoes, leaving a thin shell.

In a mixing bowl, mash the potato flesh with unsalted butter, sour cream, grated cheddar cheese, and chopped fresh chives. Season with salt and black pepper to taste. If desired, add cooked and crumbled gluten-free bacon to the mixture.

Stuff the potato shells with the mashed potato mixture, mounding it on top.

Place the stuffed potatoes on a baking sheet.

Bake in the preheated oven for about 20-25 minutes, or until they are heated through and the tops are lightly browned.

Garnish your Twice-Baked Potatoes with sliced green onions and a sprinkle of paprika if desired.

Serve these delicious gluten-free Twice-Baked Potatoes as a comforting side dish that's sure to please!