gluten free zen
Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living
Twice Baked Potato Casserole
This casserole is very easy to make and you can use any combination of cheeses, herbs, and seasonings you like. I absolutely love 2nd day leftovers for breakfast, and clearly that morning my priority was the cherry fluff.
Twice Baked Potato Casserole
10 Large Russet Potatoes Washed and Wrapped in Foil, baked
About 3/4 Cup Dairy Free Milk, heated (I used diluted full fat coconut milk)
3 Tablespoons of Dairy Free Butter
3 Cloves of Garlic, minced or grated
3 Tablespoons of Mixed Herbs (I used oregano, rosemary, and a little thyme)
3 Heaping Cups of Cheese (I used goat cheddar, goat gouda, and Daiya Cheddar Style Cheese)
5 Tablespoons of Dairy Free Butter
Sea Salt & Ground Pepper to taste
6 Slices of Crispy Bacon
1/2 Cup of Green Onions, sliced
Bake and cool the potatoes. Scoop potato meat out of skins into a large bowl. Add the heated coconut milk and 3 Tablespoons of butter and lightly mash the potatoes.
Spray a 13×9 inch casserole dish and set aside. Preheat oven to 350 degrees.
Fold in the 3 heaping cups of cheese, the garlic and herbs, and season generously with sea salt and ground pepper. Dollop the top with the 5 Tablespoons of butter. Transfer to the casserole dish and bake uncovered for 40-45 minutes. While the casserole is baking, slice the onions and fry the crispy bacon (or you could prepare the bacon the day ahead like I did).
Remove the casserole from the oven and top with the onions and bacon.
4 Comments on “Twice Baked Potato Casserole”
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gluten free zen 
Nice recipe
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Thanks! 🙂
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I am SO trying this in the month of May… amazing! (and, you are incredibly gifted at presentation, April, seriously!)
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Thanks Brent! 🙂
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