Gluten Free Horseradish Mushroom Baked Potatoes

3 reviews, 5 star(s). 67% would make again

Ready in 45 minutes

Adapted from:


3 large Russet potatoes; scrubbed & dried
1 tablespoon Extra virgin olive oil
Salt; to taste
8 ounces Mushrooms; chopped
5 cloves Garlic; minced
Black pepper; to taste
1/4 cup Vegan sour cream
1/3 cup Chives; chopped
1-3 tablespoons Horseradish, prepared; to taste

Original recipe makes 6 Servings



Position the rack of your oven in the middle and preheat it to 350(F) degrees.

Coat the potatoes in oil and salt. Bake for one hour. Allow to cool until cool enough to handle.

Sauté the mushrooms, garlic, salt, & pepper in olive oil over medium heat until the vegetables start to brown. Remove from heat.

Slice the potatoes in half lengthwise and scoop out the flesh leaving a ¼ inch layer of the flesh in the potato skins. place the potato skins on a baking sheet.

Mash the potatoes with a little salt and pepper. Combine mashed potatoes, chives, mushroom mixture, sour cream, and horseradish. Spoon the mixture into the potato skins and bake for 15-20 minutes or until hot and the tops are starting to brown.

Sprinkle the remaining chives on top of the potatoes and serve.

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Comment or review

My potatoes fell apart by my own doing so we just had the filling mashed potato style and it is awesome with steak A+
platinumdiva 4m ago

What a great recipe for gluten-free eaters! I had a friend visiting who is intolerant of gluten so I had to rack my brains a little to come up with things to make so that she did not always have to depend on pre packaged foods, and she was delighted with these potatoes eveb for a snack! A+
MauraSpeckt 2y ago

These were amazing. I ate all the leftovers myself.
kristinsacco 3y ago

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