Wednesday, May 4, 2011

Gluten Free Wednesday: Twice Baked Potatoes Take 2

Happy Gluten Free Wednesday!

And happy twice baked potato day.  I seriously love twice baked potatoes!  They are so damn delicious and hit the spot every time!  I wish every day could be twice baked potato day!  But alas... Today I had to make lunch kind of in a hurry at work.  That is seeming to be the theme every week now, but that's ok.  So I went through a couple options with L and she chose twice bakes.  She would choose that any day of the week I think because she loves potatoes so much! Me too though!  So to make this, I simply prepared the potatoes, put them in the oven and forgot about them for an hour, which allowed me to continue baking and doing everything that needed doing in the bakery!  Once the potatoes were done, I simply mashed them and threw everything together.  Placed them in the oven for a little while to get hot and there was lunch!  Yum!  This might seem like a lot of potatoes, but believe me, everyone will most likely eat at least two, then keep the rest in the fridge for up to a week, reheat them, and there's dinner (with an added salad or other veggie of course!)  I brought the leftovers home and Hubby absolutely loved them - he ate four of them if you can imagine!

Twice Baked Potatoes:

Twice Baked Potato with Sauteed Garlic Kale

9 medium potatoes, scrubbed and poked all over with a fork
1/3 cup Earth Balance
1/2 cup vegan sour cream
2 teaspoons sea salt
3/4 teaspoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon chipotle pepper powder
1 Rapunzel boullion cube crushed with fingers

1/4 medium red onion, minced, about 1/3 cup
1/4 large red pepper, small diced, about 1/3 cup
6 pieces tempeh bacon, cooked and diced

1.  Preheat oven to 375 degrees. 
2.  Place the washed, pricked potatoes on a baking tray lined with parchment paper.  Bake for 45-60 minutes, or until easily pierced with a fork, depending on the size. 
3.  While potatoes are baking, prepare the filling ingredients.  Combine the Earth Balance and sour cream and set aside.  Combine all the spices, including the crushed boullion cube in a ramekin or small bowl and set aside.  Chop the onion, pepper and tempeh and set aside in a small bowl. 
4.  Once the potatoes come out of the oven, immediately slice them in half the long way.  Allow them to cool just until cool enough to handle.  Once they are cool enough to handle, scoop out as much of the baked potato as possible, leaving the peel and a small amount of potato intact.  Place the potato flesh in a large bowl and the shell back on the baking tray.  Continue to scoop all of the potatoes.
5.  Once all the flesh has been scooped from the potatoes, mash the potatoes with a potato masher until lump free.  Add the Earth Balance and sour cream and mix until the Earth Balance melts and is combined.  Add all of the spices and stir to coat.  Now add the chopped veggies and tempeh bacon.  Taste the potato mixture.  It should be creamy, a little spicy and very flavorful. 
6.  Place the seasoned potato mixture back into the shells, using your hands to mold the potatoes into a nice shape on top.  At this point you can add daiya or not.  We didn't have any daiya at work so we obviously didn't add it, but by all means do.  Place back in the oven for 15-20 minuter or until heated through.
7.  Serve.  Try to wait a couple minutes or it will burn your tongue - I know it's hard!

Close Up of the Delicious Potato & Bacony Goodness!



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