Nickel Allergy Friendly Dairy Free Twice-Baked Potatoes

Total time1 hr 55 min

Prep time20 min

Cook time1 hr 25 min

Nickel Allergy Friendly Dairy Free Twice-Baked Potatoes

About Fig

Fig 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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
½ tsp kosher salt, plus more for seasoning

For the filling

3 tbsp dairy free butter
⅓ cup dairy free milk, warmed
½ tsp garlic powder
¼ tsp black pepper
3 tbsp nutritional yeast
3 strips bacon, cooked and crumbled (optional)
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!