Alpha Gal Friendly Dairy Free Twice-Baked Potatoes
Total time1 hr 55 min
Prep time20 min
Cook time1 hr 25 min
4.8(5)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 large russet potatoes (about 10 oz each), scrubbed
- 1 tbsp olive oil
- ½ tsp kosher salt, plus more for seasoning
For the filling
- 3 tbsp dairy free butter
- ⅓ cup dairy free milk, warmed
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ tsp garlic powder
- ¼ tsp black pepper
- 3 tbsp nutritional yeast
- 3 strips bacon, cooked and crumbled (optional)
Can be omittedbacon
- 3 tbsp fresh chives, thinly sliced, divided
For topping
- ¼ cup dairy free cheese, shredded
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with aluminum foil. Rub each potato all over with olive oil and sprinkle with the 1/2 tsp kosher salt, then place directly on the prepared baking sheet.
- 2
Bake the potatoes for 55 to 65 minutes, until the skins are crisp and a fork slides into the center with no resistance. Remove from the oven and let rest for 10 minutes, until cool enough to handle.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!