An easy allergy friendly baked potato recipe that is gluten free and dairy free. —Limitless Allergies
medium russet/baking potatoes
crushed black pepper
olive oil or dairy free butter alternative
dairy free milk, as required
green onion, chopped
dairy free cheese, as required (optional)
In This Recipe
Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F.
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 the potatoes are done, take out from the oven and let them cool down enough to handle easily without burning hands.
While the potatoes are cooling down. Put the corn in a microwaveable bowl. Place the bowl in the microwave and cook the corn 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 with a help of a spoon. Place the skin on a plate, DO NOT DISCARD.
Add the oil, milk and seasonings to the bowl and mash the potatoes.
Add the corn and the green onion, mix again. Then scoop a tablespoon of the potato mixture and fill the potato skins with the mixture, until all of them are filled.
If using cheese then sprinkle it on top and place back in the oven and cook until the cheese melts. Serve as a side and enjoy!
Wash hands with soap and water for 20 seconds. Refrigerate leftovers in shallow containers within two hours of cooking, and dispose of leftovers after 3-4 days.