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Prep time
1 minute
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Cook time
1 hour
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Serves
2
Author Notes
An easy allergy friendly baked potato recipe that is gluten free and dairy free. —Limitless Allergies
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Ingredients
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3
medium russet/baking potatoes
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1/2 teaspoon
crushed black pepper
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1/2 teaspoon
salt
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1/4 cup
frozen corn
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1 tablespoon
olive oil or dairy free butter alternative
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dairy free milk, as required
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1
green onion, chopped
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dairy free cheese, as required (optional)
Directions
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Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F.
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Scrub potatoes with a clean vegetable brush under running water. Cut three pieces of foil to completely cover the potatoes.
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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.
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After the potatoes are done, take out from the oven and let them cool down enough to handle easily without burning hands.
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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.
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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.
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Add the oil, milk and seasonings to the bowl and mash the potatoes.
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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.
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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!
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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.
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