Twice-Baked Potatoes with Horseradish and Chives
- 6-8 small baking potatoes, washed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/4 cup (60 mL) butter alternative (e.g. Earth Balance)
- 1/4 cup (60 mL) prepared horseradish – plain, not creamy style (check ingredients label for allergens)
- 1 small bunch chives, finely chopped
Makes: 4-6 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
- Heat oven to 375° F.
- Rub potatoes with olive oil and salt. Place on a baking sheet and bake for 45 minutes, or until cooked through.
- Let cool slightly. Using a sharp knife, slice off the tops or lids of each potato. Set lids aside.
- Scoop out the flesh from each potato, and put it in a mixing bowl. Using a fork combine with remaining ingredients.
- Spoon mixture into potato skins and put lids on top. Place back in the oven for 10 minutes to heat through. Serve immediately.
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