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.

Roasted Potato Mix with Honey, Soy and Jalapenos Dairy and Gluten Free

On days like today, when the weather is bitter cold and my GI system thinks it hates me, I look to comforting foods.  Today that was a mix of sweet potatoes and russet potatoes roasted with onions, garlic, olive oil, jalapenos, honey, soy sauce and thyme.  I loved the mix of sweet and salty with a mild chile heat in the background. 

Roasted Potato Mix with Honey, Soy & Jalapeno

1 to 1 1/2 lbs sweet potatoes, 1 1/2" dice

1 1/2 to 2 lbs russet potatoes, 1 1/2" dice

2 to 3 medium onions, peeled and 1" dice

6 to 8 cloves of garlic, smashed and peeled then roughly chopped

2 to 3 jalapeno peppers, ribs and seeds removed then finely diced

1 to 2 tsp fresh thyme leaves

3 tbs olive oil

2 tbs honey

2 tbs soy sauce (La Choy is gluten free)

1/4 to 1/2 tsp smoked paprika (optional)

salt & pepper

Preheat oven to 375 F.

Prepare a large baking sheet by spraying it with cooking spray.

In a large bowl, combine the sweet and russet potatoes, onions, garlic, and jalapeno peppers.

In a small bowl, combine the thyme, olive oil, honey, soy sauce, smoked paprika, salt and pepper.

Pour the well combined "sauce" over the vegetables.

Toss well to ensure that everything is well coated.

Place in a single layer on the prepared baking sheet.

Cover with aluminum foil and bake for about 1 hour or until the potatoes and onions are tender.

Uncover and stir once or twice to get a nice "glaze" on the potatoes.

Once tender, uncover and increase the heat to 425 F.

If you have a convection oven then turn that feature on too as this will really help give a crispiness to your roasted potatoes.

Bake for about 10 to 15 minutes longer or until lightly browned and crispy but not burnt.

Keep an eye on the potatoes as the honey will cause it to burn easily.

Serve piping hot from the oven.