Sunday, August 12, 2012

Tex Mex Twice Baked Potatoes - Gluten Free & Cows Milk Dairy Free

These twice baked potatoes are one of the dishes that my husband requests over and over again.  They are hands down the most flavorful twice baked potatoes and pair perfectly with grilled meats.  This dish combines all the best flavors of Tex Mex with the decadence of a twice baked potato.  These Tex Mex Twice Baked Potatoes are naturally gluten free.  I make mine using a soft goat's milk cheese; however, they would be wonderful and completely dairy free using a dairy free sour cream.

Tex Mex Twice Baked Potatoes

10 medium russet potatoes or 6 large russet potatoes
1 large red onion, finely chopped
1 poblano pepper, seeds & membrane removed, finely chopped
1 jalapeno pepper, seeds 7 membranes removed, finely chopped
4 large cloves garlic, finely chopped
2 tbs olive oil
1 - 14 oz can fire roasted tomatoes
1/4 tsp smoked paprika
1/4 tsp seasoned salt
1/4 tsp black pepper
1/2 cup fresh cilantro, chopped
8 tbs dairy free margarine
4 oz soft goat's milk cheese or dairy free sour cream
1/4 c fresh cilantro, chopped (optional, garnish)

Wash the potatoes.
Prick each potato a few times with a fork.
Wrap with foil.
Bake in a 400 F oven until tender (about 1 1/4 hours).
Meanwhile, saute the peppers, onions, and garlic in the olive oil.
Once the vegetables are tender, add the tomatoes, paprika, seasoned salt and pepper.
Continue to cook until most of the liquid is absorbed.
Remove from the heat and stir in the cilantro.
Unwrap the potatoes and allow to cool slightly.
Once cool enough to handle, cut each potato in half lengthwise and scoop out the tender flesh leaving a 1/4" shell.
Place the potato shells on a baking sheet.
Mash the scooped out potatoes with the sauteed vegetables, margarine and goat's milk cheese.
Fill the potato shells with the mashed mixture.
Bake at 375 F until everything is heated through and the tops are slightly crispy.
Top with more chopped fresh cilantro if desired.