These scrumptious double baked potatoes are seasoned with several spices and butter. They are much lower in calories than traditional loaded baked potatoes and, yet, the taste is amazing. Perfect for company or holiday dinners, like Easter, Mother's Day or Father's Day. Gluten free.
NOTE: Can be done ahead to the point where the potatoes are ready to go into the oven. Place in oven and bake about 15 minutes before everything else is ready to come out of the oven. If potatoes are cold you may have to heat them 30-40 minutes.
NOTE: These measurements for spices are approximate and a guide only. I just sprinkle the spices on to my preference. You can use more or less. You can also use salt, if desired.
NOTE: A lot of times I will use up small and weird-shaped potatoes to use as filler for the bigger potatoes, so the amount of potatoes is approximate.
NOTE: You can also make these in casserole form. Try my Seasoned Mashed Potatoes, Seasoned Oven Fries or Seasoned Scalloped Potatoes.
NOTE: You can also use cold potatoes that have been pre-baked but refrigerated. After getting the potatoes mashed and spooned into the potato shells, bake about an hour at 350 to reheat. Then add butter and seasonings and bake another 5-10 minutes or until butter melts. I find that a potato masher alone does not give the correct texture with cold potatoes. I have to use an electric mixer as well.
NOTE: You can use half-and-half, whipping cream or whole milk, but the calories will increase.
© Can’t Stay Out of the Kitchen
Keyword casserole, double baked potatoes, gluten free, potatoes, side dish, vegetable