Twice-Baked Potatoes with Goat Cheese

Twice-Baked Potatoes with Goat Cheese | Gluten-Free

Twice-Baked Potatoes with Goat Cheese

I’m not re-inventing the wheel here by making twice-baked potatoes.  

I just wanted to keep track of this particular combo of ingredients because they turned out really well.  Instead of milk or sour cream, I wanted to use my new favorite ingredient – Trader Joe’s goat’s milk creamy cheese.

We had some nitrate-free, hormone-free, antibiotic-free thick cut bacon in the freezer.  And green onions are always in the fridge.  So twice-baked potatoes were happening.

I used medium-sized organic Yukon Gold potatoes.  I washed them then cut off the buds or “eyes” as well as any bad parts.  

Then baked the potatoes on my grill pan at 450 F for about an hour without any oil or salt.  Cooking them on the grill pan made the skins nice and crispy while the insides were soft and fluffy.

When cool enough to handle, cut potatoes in half.  Scoop out the potato flesh with a spoon and place into a bowl.  

If the potato is still hot enough, add the ghee and mash it up.  If the potato is not hot enough to melt the ghee, then melt it in the microwave and pour it onto the potatoes.

Then add the rest of the ingredients – cooked & crumbled bacon, organic green onions, TJ goat’s milk creamy cheese and Parmesan (which is totally optional).  

I can tolerate Parmesan cheese so I added some but I don’t think it is necessary.  Nix it if you need to stick to strictly goat’s milk.  Or you could always use a combo of goat milk cheddar and goat milk yogurt instead of sour cream.  Really there are a lot of options for making twice baked potatoes.

Taste test the mixture then add salt and pepper.  Place the potato skins back onto the grill pan and scoop the potato mixture into each skin.  Bake at 400 for about 15 minutes.  

Although you’ll be dying to dig in, let them cool a little so you don’t burn the roof of your mouth.  Pro tip. 🙂

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Twice-Baked Potatoes with Goat Cheese | Gluten-Free

A favorite comfort food made with ghee, goat’s milk cream cheese, green onions and bacon everyone will love!
Course Appetizer, Main Course
Cuisine American
Keyword twice baked potatoes with goat cheese
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Author Deana Larkin Evans


  • 6 medium organic Yukon Gold potatoes
  • 2 tbsp ghee
  • 4 green onions, chopped
  • 2-3 slices bacon, cooked and crumbled
  • 4.5 oz tub Trader Joe’s goat’s milk creamy cheese
  • 1/4 cup grated Parmesan (optional)
  • Salt
  • Freshly ground pepper


  1. Preheat the oven to 450 degrees F.
  2. Wash and scrub the potatoes, cutting off any bad parts or “eyes” if growing. Place the potatoes on a grill pan or baking sheet and bake for about 1 hour.
  3. Remove from the oven and let cool a bit. Reduce the oven temp to 400 F. Cut in half and let cool a little more until easy to handle. Scoop out that potato flesh into a bowl.
  4. Add the ghee and stir the potatoes. Then add the green onions, cooked bacon, creamy cheese and Parmesan (if using). Add a pinch of salt and freshly ground pepper. Taste test to adjust seasonings if necessary.
  5. Place the potato skins back onto the grill pan or baking sheet and fill with the potato mixture. Bake for about 15 minutes.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. Yemi says:

    Hi! I just found your site and I have to tell you that most of your recipes are literally what I’ve been craving! I’ve printed several to try this week and I’ll be back on your site to share reviews. Thank you for shaving these delicious recipes!

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