Gluten-Free Loaded Twice-Baked Potatoes with Salad

Why You’ll Love This Recipe

• Classic steakhouse-style twice-baked potatoes with irresistibly crisp skins and a creamy, fluffy interior.
• Loaded with sharp cheddar, smoky bacon, cool sour cream, and fresh chives for balanced flavor.
• Entirely gluten-free ingredients, with notes on label-checking for peace of mind.
• A bright lemon-Dijon side salad keeps the plate fresh and satisfying.

Grocery List

• Produce: 4 large russet potatoes, fresh chives, baby salad greens, 1 small cucumber, 4 radishes, 1 lemon
• Dairy: Sour cream, sharp cheddar cheese, unsalted butter, milk (or lactose-free milk)
• Pantry: Gluten-free bacon, extra-virgin olive oil, kosher salt, fine sea salt, black pepper, gluten-free Dijon mustard, honey, garlic powder (gluten-free)

Full Ingredients

Twice-Baked Potatoes

• 4 large russet potatoes (10–12 oz/280–340 g each), scrubbed and dried
• 1 tbsp extra-virgin olive oil
• 1 tsp kosher salt (for the skins)

Filling & Toppings

• 3 tbsp (42 g) unsalted butter, softened
• 1/2 cup (120 g) full-fat sour cream
• 3 tbsp (45 ml) whole milk (or lactose-free milk)
• 2 cups (8 oz/225 g) sharp cheddar cheese, finely shredded, divided
• 6 slices (about 6 oz/170 g) gluten-free bacon, cooked crisp and crumbled
• 1/4 cup (10 g) fresh chives, thinly sliced, plus extra for garnish
• 1/2 tsp garlic powder (gluten-free), optional but recommended
• 1/2 tsp freshly ground black pepper
• Fine sea salt, to taste (start with 1/2 tsp and adjust)

Simple Green Salad & Lemon-Dijon Vinaigrette

• 6 cups (about 180 g) baby mixed greens
• 1 small cucumber (about 150 g), thinly sliced
• 4 radishes, thinly sliced
• 1 tbsp minced chives (optional)
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 1/2 tbsp (22 ml) fresh lemon juice
• 1 tsp gluten-free Dijon mustard
• 1/2 tsp honey
• 1/4 tsp fine sea salt, plus more to taste
• 1/8 tsp black pepper

Step-by-Step Instructions

Step 1: Preheat and prep the potatoes

Position a rack in the center of the oven and heat to 425°F (220°C). Scrub the russets, dry thoroughly, and prick each potato 6–8 times with a fork. Rub all over with the olive oil and sprinkle with the kosher salt. Set the potatoes on a wire rack fitted over a rimmed baking sheet (for air circulation and to catch drips).

Step 2: Bake until the skins are crisp and centers are tender

Bake for 60–70 minutes, until the skins are crisp and a skewer slides through with no resistance. For precision, the center should register 208–212°F (98–100°C). Transfer to a cutting board and let cool for 10 minutes so they are easier to handle.

Step 3: Cook the bacon and prep mix-ins

While the potatoes bake, cook the gluten-free bacon in a skillet over medium heat until crisp, 8–10 minutes. Drain on paper towels and crumble. Finely shred the cheddar and slice the chives. Reserve about half the bacon and a little chive for garnish.

Step 4: Halve and scoop

Reduce the oven to 400°F (205°C). Using a towel to protect your hand, cut each potato in half lengthwise. Carefully scoop the flesh into a large bowl, leaving a sturdy 1/4-inch shell so the skins don’t tear. If any halves wobble, slice a thin sliver off the bottom to create a flat base.

Step 5: Mash and season the filling

Add the butter, sour cream, milk, garlic powder, black pepper, and 1/2 tsp fine sea salt to the hot potato flesh. Mash just until fluffy and smooth—avoid overworking. Fold in 1 1/2 cups of the shredded cheddar, half the bacon, and most of the chives. Taste and adjust salt and pepper as needed.

Step 6: Fill, top, and bake again

Spoon the filling back into the potato shells, mounding generously. Set them on the baking sheet, sprinkle with the remaining 1/2 cup cheddar, and bake at 400°F (205°C) for 15–20 minutes, until hot throughout and the edges begin to crisp. For extra color, broil on high for 1–2 minutes; watch closely.

Step 7: Toss the salad and serve

In a small bowl, whisk the olive oil, lemon juice, Dijon, honey, salt, and pepper. Toss with the greens, cucumber, radishes, and optional chives. Plate the hot potatoes, garnish with the remaining bacon and chives, and add a small dollop of sour cream if you like. Serve with the bright green salad alongside.

Pro Tips

• Use high-starch russet potatoes for the fluffiest filling and crisp skins.
• For the best texture, add softened butter and room-temperature sour cream; cold dairy can make the filling gummy.
• Shred your own cheddar for superior melt and flavor (bagged shreds often contain anti-caking starches).
• Leave a 1/4-inch potato wall so the skins stay sturdy and don’t split when refilled.
• Gluten-free assurance: choose bacon and Dijon labeled gluten-free, and verify garlic powder is gluten-free.

Variations

• Broccoli Cheddar: Fold 1 cup finely chopped, steamed broccoli into the filling (keep everything gluten-free).
• Jalapeño Popper Style: Add 1–2 minced jalapeños and 1/4 tsp smoked paprika; finish with a drizzle of gluten-free hot sauce.
• Lighter Swap: Use plain Greek yogurt in place of half the sour cream and reduce cheddar to 1 1/2 cups total.

Storage & Make-Ahead

Refrigerate cooled, filled potatoes (baked or unbaked) in an airtight container up to 3 days. Reheat baked potatoes at 350°F (175°C) for 20–25 minutes until hot; if unbaked after filling, bake 25–30 minutes. Freeze unbaked, filled halves on a sheet tray until solid, then wrap and store up to 2 months; bake from frozen at 350°F (175°C) for 35–45 minutes. Salad is best fresh; the vinaigrette keeps refrigerated up to 1 week.

Nutrition (per serving)

Approximate for 2 potato halves plus 1/4 of the salad with dressing: 840 kcal; 50 g fat; 65 g carbohydrates; 27 g protein; 6 g fiber; 1180 mg sodium. Values will vary with ingredient brands and exact sizes.