Finals. Ah, finals. How you take away all of my time is just astonishing. But, that’s all behind me now.
My last post was a recipe I use to get rid of potatoes (see Twice Baked Potatoes). But! One of my friends can’t eat dairy anymore so I have to adjust some of things I cook for him. My friend group really preps me for cooking for any food allergy it would seem. Perhaps its a sign. Who knows.
So, if you can’t eat dairy, a normal twice baked potato (especially the way I make it) is literally the bane of your existence. But, there’s a rather simple way of making these potatoes into a dairy-free incarnation is rather simple.
First, baking the potatoes. Microwaving potatoes is still fine for a quick option, but I stand by the oven method because potato skin is not only delicious, it’s also nutritious. Covering the potatoes in olive oil, salt, and pepper and putting them in a 400˚F oven for an hour or so (depending on the size of the potato it could take much longer) gives the best results.
And I like to turn my potatoes halfway through cooking to get a better crisp on the skin. And they’ll cook more evenly.
As I said before, poking holes into the potatoes with a fork no matter how you cooking them (oven or microwave) will help with ventilation and prevent bad things from happening. So, please do that. I can’t be responsible for what happens if you don’t.
Now to prepare the stuff that will go into your filling. Fry up some bacon (I like one strip per potato for easy multiplication). Now you have a few options. You can reserve the bacon fat to fry up the onions and garlic or you can use that for something else and just use margarine. This is really a matter of preference. Bacon fat will give the overall dish a rather fatty flavor that you may or may not like.
No matter which you choose, you want to caramelize the onions and garlic in the margarine/bacon fat. Heat up your fat of choice and throw in the sliced onions and garlic, season with salt (unless you’re using the bacon fat) and pepper. And then add a handful of sugar for a really good caramelization of the onions.
I just used the leftover bacon fat for this one, and it turns out pretty nice. Honestly, I didn’t think they’d caramelize that well. But, it’s best to use some sort of fat product like bacon fat, margarine, or shortening. I wouldn’t suggest using olive oil because I don’t think the sugar will combine well with the olive oil and it will probably just saute the onions and garlic rather than caramelize them. But, it’s definitely the healthier option if you don’t care about the subtle difference between the sugary onion candy and sauteed onions. It’d probably still taste good.
But I digress. Once the potatoes are done, let them cool a bit and cut the tippy-tops off them and scoop out the delicious potato-y insides. Make sure to keep the shell in tact and leave a small amount of the potato around the inside so that the potato skin retains its shape. Mashed them up, throw the caramelized onions in and add soy milk until the desired consistency. Crumble the bacon and slice up the scallions, throw those in there and mix it up. Then all you have to do is stuff the potato skins, pop them in the oven for another 10 minutes or until they’re heated through, and enjoy.
Then you get this nice little potato that is completely free of any dairy product.
Dairy-Free Twice Baked Potatoes
Prep time: 10 min
Cook time: 1.5 hours
- 3 Yellow potatoes
- 1 small onion (~3/4 cup)
- 2 cloves garlic
- 3 tbs Olive oil
- 4 tbs dairy-free margarine or bacon fat
- 3 slices of bacon
- 4 tsp soy milk
- 2 scallions
- 1 tbs sugar
Preheat oven to 400˚F.
Using a fork, poke holes all over the surface of the potato. Place potatoes on a baking sheet and pour 1 tablespoon of olive oil over each potato. Sprinkle with salt and pepper and rub to evenly distribute oil and seasoning onto the whole potato. Place into preheated over and cook for 1 hour, turning potatoes halfway through cooking time. While potatoes are cooking, cook bacon in a non-stick skillet until desired doneness. Add chopped onions and garlic to bacon fat and sprinkle with salt, pepper, and sugar. Mix to coat evenly and let caramelize on medium low heat until onions are soft and browned.
Once potatoes are done, take them out of the oven and set aside to cool. Cut the tops off the potatoes, making sure to not cut perfectly in half. Scoop out inside of the larger potato piece, without breaking the skin, into a separate bowl. Be sure to leave a thin layer of potato around the skin to hold the baked potato together. Repeat with the others.
Mash the potatoes and add caramelized onions and garlic, stir to combine. Add soy milk and chopped scallions. Cut bacon into pieces and add to potato mixture. Scoop mashed potatoes into the reserves potatoes skins. Place into over and cook for another 10 minutes or until cheese is nice and melted and potato is reheated through.