Gluten Free Horseradish Mushroom Baked Potatoes Recipe

by Carol Kicinski on April 20, 2012

Post image for Gluten Free Horseradish Mushroom Baked Potatoes Recipe I love a good baked potato (and by baked I mean one that is baked in an oven, not nuked in a microwave) – a potato that has a crispy, well-seasoned skin worthy of eating and is light and fluffy on the inside.

Since it takes time to cook the perfect baked potato I always throw a few extra in the oven to repurpose later in the week. And what better way to repurpose than to stuff it full of yummy ingredients and then bake again? But before I get into the gluten free recipe for these Vegan Horseradish Mushroom Twice Baked Potatoes, let’s just discuss what is, in my humble opinion, the way to get the perfect baked potato.

It’s not complicated. It doesn’t even require a whole lot of hands-on work. In fact it is so simple I am almost remiss to bring it up, but as I have eaten a lot of less than perfect baked potatoes in my life, bring it up I shall.

First let’s talk about the potato. I do love all those almost buttery potatoes like Yukon Golds. I love red potatoes, blue potatoes and even purple ones; I just don’t love them for baking. What I love for baked potatoes is your standard, garden variety russets. Russets have a thick, brown skin, high starch and low moisture content which yields a light, full center. I like to buy big ones that feel a little heavy for their size.

Now despite what your mama or best friend told you about baking potatoes, do not wrap them in foil! The foil traps too much of the moisture and makes them mushy, not fluffy. In order to release the extra moisture in the potato while it bakes, you need to pierce it with the prongs of a fork in several places (like 8 – 10) and I don’t mean a gentle little poke – push the prongs of that fork way into the potato, let it know you mean business.

As you probably know, most of the nutrients of the potato are in the skin, so why not make the skin worthy of being eaten? I rub my potatoes in olive oil and generously (and I do mean generously) coat them with coarse salt. This results in crispy, delicious skin that is almost as good as the innards!

There are just some things in life I feel passionate about and proper baked potatoes is one of the. Here’s how to make the Perfect Baked Potato:

Position a rack in the middle of the oven and preheat it to 350 degrees.

Start with LARGE russet potatoes; scrub them under cold, running water. Dry the skins well. Take a fork and pierce them 8 – 10 times, sticking the fork in as far as you can get it. Place potatoes in a large mixing bowl on a plate and pour on some olive or vegetable oil. Turn the potatoes round and round to totally coat them (yes, your hands will get oily). Then sprinkle with a generous amount of kosher or sea salt.

Place the potatoes directly on the rack of the oven (do not place on a baking sheet and under no circumstances do you wrap your potatoes in foil!). If you are worried about the oil dripping in your oven, place a baking sheet on a rack under the potatoes but DO NOT place the potatoes on the baking sheet (didn’t I just say that? Yep! See… that’s how serious I am about it).  Bake for 1 hour for 4 potatoes, if more than 4 add 15 minutes. Test your potatoes for doneness – the skins should feel crispy but the flesh underneath should feel soft, it will yield when you gently squeeze the potato.

And once you have mastered the perfect baked potato, how about baking them twice?  When making baked potatoes just throw in a few extra and then later on in the week, you can whip up into these Horseradish Mushroom Twice Baked Potatoes – they are an interesting twist on a classic recipe and dairy free and vegan to boot.  I used one of the new flavored Vegenaise products from Follow Your Heart, Vegenaise Horseradish Sauce plus a little vegan sour cream for both flavor and richness. It makes a great side dish or a delish vegan main course – just add a salad and you are good to go!

Gluten Free Vegan Horseradish Mushroom Twoce Baked Potatoes

Gluten Free Horseradish Mushroom Baked Potatoes Recipe

Ingredients

3 large russet potatoes
1 tablespoon olive oil plus more for rubbing the potatoes
Kosher salt
½ small red onion, cut in half then sliced thinly
8 ounces sliced button mushrooms
Black pepper
½ cup Vegenaise Horseradish Sauce
¼ cup vegan sour cream
1/3 cup chopped chives

Directions

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

Scrub the potatoes under cold, running water. Dry the skins well. Take a fork and pierce them 8 – 10 times, sticking the fork in as far as you can get it. Place potatoes in a large mixing bowl on a plate and pour on some olive or vegetable oil. Turn the potatoes round and round to totally coat them then sprinkle with a generous amount of kosher salt. Place the potatoes directly on the rack of the oven (you can place a baking sheet on the rack below the potatoes to keep the oil from dripping) and bake for 1 hour or until the skins feel crispy and the flesh yields to a gentle squeeze. Remove potatoes from the oven and let them cool enough to handle. Leave the oven on.

While the potatoes are baking heat the olive oil in a large skillet over medium-high heat. Add the onions, mushrooms, ¾ teaspoon salt and ½ teaspoon pepper and cook for 10 minutes or until the vegetables are soft, the liquid from the mushrooms has been released and evaporated and the vegetables are starting to brown.

Slice the potatoes in half lengthwise and scoop out the flesh into a mixing bowl leaving a ¼ inch layer of the flesh in the potato skins. Mash the potatoes with a little salt and pepper and place the potato skins on a baking sheet.

To the mashed potatoes add the mushroom onion mixture, the Horseradish sauce, vegan sour cream and about ¼ cup of the chives. Mix well. Taste and season with more salt and pepper if necessary. Spoon the mixture into the potato skins and bake for 15 minutes or until hot and the tops are starting to brown.

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

Servings

A gluten free recipe that makes 6 servings.

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{ 14 comments… read them below or add one }

Linda A April 20, 2012 at 3:35 pm

Wow! I will never bake potatoes any other way!

Reply

Alta April 20, 2012 at 4:52 pm

That’s how I bake my potatoes too – with olive oil and salt rubbed all over. I LOVE your horseradish-mushroom filling though. Would have never thought to make that combination, but it sounds delightful.

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Ricki April 20, 2012 at 4:58 pm

SPECTACULAR! Not only do these look gorgeous, they *sound* delectable, too! And thanks for the tips on the perfect baked–I am going to try the salt trick! :)

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Helene April 20, 2012 at 10:14 pm

Never seen that recipe before, that is totally new to me. Interesting combination of flavors.

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Maggie April 21, 2012 at 4:42 pm

Carol I love the sounds of the filling! I never make baked potatoes – you’ve inspired me :)

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Jamie April 22, 2012 at 4:45 am

Now I am dreaming of salty crispy potato skin and I must rummage through the house to see if we have any potatoes. I am in total agreement with you! And this filling is fabulous!

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Carol Kicinski April 22, 2012 at 11:49 am

The salty, crispy skin is the only way to go!!!

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InTolerant Chef April 22, 2012 at 6:18 am

I went to a cafe and ordered a baked potato, and it was just micowaved- talk about false advertising! So lousy, but I would happily pay big bucks for one of your yummy lovelies :)

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Carol Kicinski April 22, 2012 at 11:50 am

That really is false advertising! I hate those microwaved “baked potatoes” but I guess you figured that out from my rant :)

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Kim (Cook It Allergy Free) April 23, 2012 at 12:11 pm

I made my baked potatoes like that not too long ago and I swear now I will never do it any other way. They turned out perfect. The key is making sure that baking pan is on the lower rack to catch those drips! :) And I am a horseradish addict! I love it on anything! This recipe is being made pronto!! ox

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Carol Kicinski April 23, 2012 at 10:01 pm

Thanks Kim – yep otheriwse your oven gets smokey and dirty. xo

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Alisa April 23, 2012 at 6:13 pm

I just baked a potato like that for the first time this year, and wow, it was soo much better. I was amazed. Great creamy ideas for mashing with the potatoes too.

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Carol Kicinski April 23, 2012 at 10:00 pm

Thanks Alisa!

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Khemraj April 24, 2012 at 1:49 am

I would say three words chewy , soft and indulgent :)

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