Gluten Free Horseradish Mushroom Baked Potatoes RecipeI 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 re-purpose later in the week. And what better way to re-purpose 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 because 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 that 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 them. 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 or 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 and 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 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 Horseradish Mushroom Baked Potatoes Recipe
3 large russet potatoes
1 tablespoon olive oil plus more for rubbing the potatoes
½ small red onion, cut in half then sliced thinly
8 ounces sliced button mushrooms
½ cup Vegenaise Horseradish Sauce
¼ cup vegan sour cream
1/3 cup chopped chives
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.
This Gluten Free Horseradish Mushroom Baked Potatoes Recipe serves 6
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