appetizer,

Gluten Free and Dairy Free Baked Potatoes

November 19, 2019 S Malik 10 Comments

Gluten Free and Dairy Free Baked Potatoes

Gluten Free and Dairy Free Baked Potato is an easy to make side dish. My kids love these potatoes and my son for some reason calls them potato puppies 🤷‍♀️. It is quite a simple recipe, basically you bake the potatoes and then scoop them out, mash them, add seasoning and veggies then put them back into the potato skin to serve, yum!

In this recipe, I used russet potato because it is the best for baking. The flesh is very dry, and the skin is thick, so you can bake it up crisp on the outside and the inside turns is soft and fluffy, which perfectly soaks up the oil and dairy free milk. However, you can use any kind of potato you like. Also for the topping, I have served it two ways as you will see in the pictures, one is with dairy free cheese the other is without and both ways its delicious!

Plate it Safe Logo for food safety

I am also happy to bring attention to food safety for the home chef from my collaboration with Plate it Safe, an initiative of The Water Quality & Health Council (USA). In this recipe, I will incorporate icons next to the steps where proper care needs to be taken to prepare food safely. To learn more about the Plate it Safe initiative and what the icons stand for, click here.


  • 1 hr 30 mins
  • Serves: 2
  • Easy

RECIPE CONTAINS:

label alert for corn ingredients
Substitutions

Ingredients

Adjust Servings:
3 medium russet/baking potatoes
1/2 teaspoon crushed black pepper
1/2 teaspoon salt
1/4 cup frozen corn (see cook's notes for substitution)
1 tablespoon olive oil or dairy free butter alternative
dairy free milk, as required
1 green onion, chopped
dairy free cheese, as required (optional)

Nutritional information

6g
Protein
47g
Carbs
10g
Fat
3g
Sugars
2g
Sat Fat
294k
Calories

If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
1 min
logo for handwashing
Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F.
2
Done
5 mins
logo for produce washing
Scrub potatoes with a clean vegetable brush under running water. Cut three pieces of foil to completely cover the potatoes.
3
Done
1 hour
Russet potato washed and ready to be wrapped in foilthree potatoes wrapped in foil
Place one potato on a foil piece and wrap, repeat until all the potatoes are wrapped. Place in the oven and bake for 1 hour.
4
Done
10 mins
After the potatoes are done, take out from the oven and let them cool down enough to handle easily without burning hands.
5
Done
1 min
While the potatoes are cooling down. Put the corn in a microwaveable bowl. Place the bowl in the microwave and cook the corn for 15 seconds, take out and mix with a fork. Cook for another 15 seconds. Take out and set aside. See cook's notes for substitution
6
Done
5 mins
potato cut in half after bakingscooping out the baked potato flesh potato skins on a plate ready to be filled again
Cut each potato in half and scoop out the flesh into a bowl with a help of a spoon. Place the skin on a plate, DO NOT DISCARD.
7
Done
2 mins
mashing gluten free potatoes
Add the oil, milk and seasonings to the bowl and mash the potatoes.
8
Done
5 mins
scooping in the filling of mashed potatoes, corn and green onion
Add the corn and the green onion, mix again. Then scoop a tablespoon of the potato mixture and fill the potato skins with the mixture, until all of them are filled.
9
Done
10 mins
filled potato skins with dairy free cheese and milk ready to be rebaked
If using cheese then sprinkle it on top and place back in the oven and cook until the cheese melts. Serve as a side and enjoy!
10
Done
20 secs
logo for handwashingicon for reminding to store the food properly
Wash hands with soap and water for 20 seconds. Refrigerate leftovers in shallow containers within two hours of cooking, and dispose of leftovers after 3-4 days.

Cook Notes

  • Corn Substitution: leave out or substitute with any favorite veggies such as peas etc.



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10 Comments:

baking,

Jerk Chicken Bake

November 01, 2019 S Malik 6 Comments

baked Jerk Chicken on a baking tray

Jerk Chicken Bake is an easy to make chicken dish. Here I have baked it, thus saving time to do other stuff. It is ideal for a weeknight dinner, for when you are in a rush. In this recipe I have used green chilies instead of scotch bonnet, as that is the only chili I had at hand. I have omitted vinegar to substitute with lemon juice.

The dish originates from Jamaica. It is a blend of African cooking technique with native Jamaican spices. There are two theories for the name:

  • Originally Spanish word "Charqui", used to describe dried meat, was used. Over time this term evolved from "Charqui" to "Jerky" to "Jerk".
  • Another theory is that, Jerk is a technique where you poke holes into the meat, so that the marinate penetrates into the meat.

  • 3 hr. 40 mins
  • Serves: 4
  • Easy

Ingredients

Adjust Servings:
2 lb chicken pieces
1 inch ginger
1 teaspoon crushed black pepper
1 teaspoon salt
1 teaspoon garam masala powder
3 cloves garlic
1/4 cup soy sauce
1/4 cup lemon juice
1/4 teaspoon cloves powder
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
1 teaspoon dried thyme
1 onion
2 green onion
2 tablespoons brown sugar
2 green chilies
1/4 cup olive oil

Nutritional information

5g
Protein
6g
Carbs
5g
Fat
1g
Sugars
0g
Sat Fat
245k
Calories


If you make this recipe, snap a pic and hashtag it #limitlessallergies on Instagram, Facebook, & Twitter!

Steps

1
Done
5 mins
add all the ingredients to the blenderthe spices and seasonings are blended
Put all the ingredients (except the chicken) into a blender and blend until smooth. Adjust seasoning.
2
Done
3 hrs
chicken marinated in egg free jerk seasoning
Pour over chicken in a bowl and mix well. Marinate 3 hours or overnight.
3
Done
1 min
When ready to cook, heat the oven to 350 o C.
4
Done
35 mins
chicken ready for baking, spread out on a baking tray
Spread the chicken on a baking tray. Place in the oven to cook for 35 minutes or until the chicken is done. Turn the chicken half way through.
5
Done
1 min
Allergy Friendlly Jerk Chicken Bake and Chana Pulao
Once done take out of the oven and serve as with rice or a side of your choice.

Cook Notes

  • Soy Substitution: simply leave out the soy sauce. Adjust salt to taste.
  • Green Chili Substitution: use scotch bonnet pepper.
  • Serve with my Chana Pulao as a side



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pinning image for Jerk Chicken Bake

6 Comments:

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