Tag Archives: So Delicious

Twice-Baked Potatoes

I was born and raised in the great, potato-growing state of Idaho.  Potatoes are a big deal here.  Really big.  I remember that in 4th grade we had to compose a song about potatoes.

Yes, you read right, and yes, I still remember the words and tune almost 20 years later (we even had to create a dance, which I have conveniently blocked out of my mind).

Potatoes! Potatoes! Baked potatoes! 

Julienned, french-fried, mashed, and hashed.

Maine potatoes aren’t good for lunch,

But Idaho potatoes we love to munch!

I’ve never been to Maine or had potatoes from there to my knowledge, so I have no idea where the third line came from.  The thing is, I’m not the biggest fan of baked potatoes.  I may have to turn in my Idaho card for saying that, but I’m going to say it.  

Something that I remember having while growing up, and actually enjoying, however, was Twice-baked potatoes.  I suppose the reason why I liked them was because they were more of a mashed potato, and they were also loaded with the good stuff like sour cream, butter, bacon, and lots of cheese. 

When my family started eating more healthy and dairy-free, however, the recipe needed an overhaul.  To replace the sour cream, I found the perfect substitute in So Delicious Cultured Coconut (or yogurt).  It provides the necessary tang and creaminess.  Smoked paprika is used to replace the smokiness of the bacon, and dairy-free cheese is used in place of cheddar cheese.   

The result is delicious, without feeling the least bit deprived.

Twice-Baked Potatoes
Serves 8
Write a review
Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 4 large russet potatoes (from Idaho, of course, about 5-6 inches long)
  2. 3/4 cup So Delicious Cultured Coconut (yogurt), plain
  3. 1/3 cup dairy-free cheddar cheese, plus more for sprinkling
  4. 3/4 teaspoon salt
  5. 1/4 teaspoon freshly ground pepper
  6. 3/4 teaspoon mustard powder
  7. 1/4 cup scallions, green and light-green part only, thinly sliced (plus more for sprinkling if desired)
  8. 1/4 teaspoon smoked paprika
  1. Preheat oven to 350 degrees and bake potatoes for one hour (don't forget to pierce them with a fork).
  2. In a medium bowl, whisk together the remaining ingredients until combined. Slice the baked potatoes in half, lengthwise, and scoop out the flesh into the yogurt mixture; reserve the skins.
  3. Using a hand mixer or just a potato masher, blend (or mash) the potato/yogurt mixture until it's the consistency that you like your mashed potatoes (I like mine with some texture still to them, others like it smooth and creamy; either way is delicious).
  4. Portion into reserved potato skins and sprinkle with extra cheese. Move oven rack to the upper-middle position. Bake for 15 more minutes, or until cheese is melted. You can also put them under the broiler for an additional 3-5 minutes to get the cheese brown, and crispy.
  5. Serve with an extra sprinkle of sliced scallions and a dash of paprika if desired.
One Fine Tomato http://onefinetomato.com/
I decided to also enter this recipe in So Delicious and Go Dairy Free March Recipe Madness Contest.  I again barely made it under 8 ingredients with this one.  


Grandma’s ‘Cheese’ Soup

This cheese soup recipe is another comfort-food classic for our family.  This is surprising since there are quite a few vegetables in it, but then I do remember my brothers would take their time ladling the soup to try and get as few vegetables as possible.  

While I can no longer serve it in the bread bowls we’d usually have it in, I was able to figure out how to make it without the original recipe’s cheese whiz, half and half, butter, and flour. 

Grandma's 'Cheese' Soup
Serves 8
Write a review
  1. 3 medium russet potatoes, peeled, and cut into 1" cubes
  2. 1 cube non-hydrogetnated vegan margarine (Earth Balance)
  3. 3/4 cup sweet rice flour
  4. 1 teaspoon mustard powder
  5. 1/4 teaspoon garlic powder
  6. 1 teaspoon onion powder
  7. 1/4 teaspoon turmeric powder (largely for color, so it's optional)
  8. 1/2 teaspoon chili powder
  9. 1/2 cup nutritional yeast
  10. 1/2 teaspoon ground pepper
  11. 5 cups So Delicious Coconut Milk, unsweetened (or other non-dairy milk)
  12. 1 quart low-sodium chicken broth (or veggie broth)
  13. 1 16-ounce bag frozen California blend vegetables (broccoli, cauliflower, and carrots)
  14. 1-1/2 teaspoon salt
  15. 1-1/2 teaspoon lemon juice
  1. Put potatoes in a large pot and cover with cold water. Bring to boil over medium-high heat, reduce to simmer and cook until just tender. Drain and reserve cooking liquid.
  2. In a separate pot, melt Earth Balance over medium heat. Sprinkle in rice flour. Cook for one minute. Whisk in mustard powder, garlic powder, onion powder, turmeric powder, chili powder, and nutritional yeast. Cook for another minute. Slowly whisk in chicken broth, and coconut milk. Add vegetable blend. Bring to boil, reduce to simmer, and cook until tender, about 5-7 minutes. Add potatoes, salt, pepper, and lemon juice. Add some of the reserved potato water if a thinner consistency is desired. Serve.
  1. Depending on the brand of vegetable blend, the vegetables may need to be thawed slightly and cut into smaller pieces. I once got a blend that had broccoli florets over 3" wide; not exactly bite-sized
One Fine Tomato http://onefinetomato.com/
According to what my Grandma wrote on the original recipe, this recipe freezes well.  I can’t attest to that, however, because with our family, there were never leftovers to freeze.

Cornmeal Pancakes, GF/EF/DF

When I first began cooking gluten-free, I was sorely disappointed with the pancake recipes out there.  Pancakes were always so nice for a quick dinner, but the gluten-free recipes I tried were either bland, gummy, or both.  The gumminess was the most disheartening; no matter how long I cooked them, it was as if they never cooked through.

That is where this recipe comes in.  Cornmeal pancakes, or Johnny cakes, offer a great alternative because of the smaller amount of flour.   The result: flavorful and gummi-less pancakes at last!  In fact, I would say these are downright fluffy.

Cornmeal Pancakes
Yields 24
Write a review
Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
  1. 2 tablespoon freshly squeezed lemon juice
  2. 1-3/4 cup So Delicious Coconut Milk, unsweetened
  3. 1-1/4 cup cornmeal
  4. 2 tablespoons coconut oil, melted
  5. 6 tablespoons sorghum flour
  6. 5 tablespoons potato starch
  7. 1/8 teaspoon xanthum gum
  8. 2 tablespoons sugar
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon salt
  12. 1/2 teaspoon vanilla extract
  1. Preheat oven to 200 degrees. Place cooling rack on baking sheet and place in oven (to keep pancakes warm).
  2. Whisk coconut milk and lemon juice together. In a large microwave-safe bowl, mix 1-1/4 cup of the lemon juice/coconut mixture, cornmeal, and coconut oil. Cover and microwave for 90 seconds. Set aside for 5 minutes, keeping it covered. Get griddle preheating on medium-low heat.
  3. In a small bowl, whisk together sorghum flour, potato starch, xanthum gum, sugar, baking powder, baking soda, and salt.
  4. Whisk remaining lemon juice/coconut mixture into cornmeal mixture. Mix in dry ingredients. Set aside for 3 minutes.
  5. Spray griddle with non-stick spray or lightly brush with oil. Place 1/4-cup amounts of batter on griddle. Cook for 1-2 minutes per side, until lightly golden brown.
  6. Serve. My favorite way is with strawberries and honey.
One Fine Tomato http://onefinetomato.com/
Microwaving the cornmeal softens the grains quite a bit.  Combining lemon juice with So Delicious Coconut milk provides the necessary acid to react with the baking soda to provide lift.


This is a new favorite recipe for me because I have all of these ingredients on hand all the time.  It’s one that can be done quickly too.  So quickly that I am entering it in the So Delicious Fast and Fresh Dairy-Free Time Trials Contest in the 15-minute category.