Dairy-free twice-baked potatoes? Yep, it’s possible. Hummus generates the creaminess and tang typically provided by sour cream. Whether you’re participating in the Daniel Fast or avoiding dairy for other reasons, the absence of butter and cheddar cheese equates to a much healthier spud. Add a side salad and you’ve got lunch!
Twice-baked potatoes freeze well, so if you want to save a couple for later, prepare them through step 4 below (don’t broil them). Wrap them individually in foil and store in a freezer bag for up to 3 months. The night before you’re ready to cook them, thaw the potatoes in the fridge. Bake at 400 degrees for about 20 minutes or until hot. You can then proceed to step 5 to make the tops crispy and golden.
UPDATE – MAY 2018: When I started this blog in 2017, I committed to posting a new recipe every day of my January Daniel Fast. This was no easy feat, and the time constraints meant that not every recipe was perfected when I posted it. Since then, I’ve made these twice-baked potatoes many times, and I can say with confidence that the updated recipe below is just right.
For starters, I realized that gold/yellow potatoes are a better choice than russet because of their naturally creamy texture. I also adjusted some of the measurements to maximize the creaminess and the flavor.
Here’s another little secret: You don’t even need an oven for this recipe! If you’re looking for a quick side dish, cook your potatoes in the microwave and skip the broiling. They may not look fancy, but they’ll still taste great. You can reheat frozen potatoes in the microwave, too, which is perfect for lunchtime!
Serves 2
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Ingredients
- 16 ounces yellow potatoes, any size*
- 1/3 cup classic hummus
- 2 Tablespoons olive oil
- 2 teaspoons dried parsley
- 1/8 teaspoon garlic powder
- 1/8 teaspoon black pepper
- Salt, to taste (I use 1/4 teaspoon)
Instructions
- Preheat conventional oven or toaster oven to 400 degrees.
- Scrub potatoes and pat dry. Pierce each one with a fork 2 or 3 times. Place directly on oven rack, with a baking sheet on the rack below to catch any drippings. Bake 1 hour. (Alternately, microwave on high for 8-10 minutes.) Allow potatoes to cool about 10 minutes or until easily handled.
- Slice top third off of potatoes and scoop insides into a bowl, leaving a rim of flesh around the edges of the larger skins so they don’t collapse. Discard the smaller skins.
- Mash the potato insides and stir in hummus, olive oil, parsley, garlic powder and black pepper until combined. Season with salt, if necessary. Divide the filling among the potato skins.
- Brush tops with olive oil and broil for 6-9 minutes or until golden brown, watching carefully to make sure they don’t burn.
- Garnish with more parsley or a sprinkle of paprika, if desired.
Notes
Use large potatoes if they're going to be the centerpiece of your meal. Smaller potatoes work well as appetizers or a side dish.