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Twice-Baked Potatoes with Bread Crumbs

INGREDIENTS: 4 small potatoes, about 4” long 1 T. olive oil 1/2 t salt 2 T buttery spread or oil of your choice 3 to 4 T stock (chicken or vegetable) 1 T fresh chives, finely chopped 1 T bacon bits (optional) ¼ t gluten-free onion powder 1/8 t. garlic powder Pinch ground thyme Pinch cayenne ¼ t. sea salt 2 T. Enjoy Life Foods Crunchy Flax Cereal crumbs ¼ C. + 1 T. Daiya Pepperjack-style Shreds or Cheddar-style Shreds   DIRECTIONS: Preheat oven to 375F. In a bowl, combine the olive oil and the ½ t salt with a few turns of fresh ground pepper. Toss the potatoes in the oil/salt mixture to coat. Place them on a piece of metal foil in the oven for 45 minutes or until cooked through. Remove from oven and allow to cool. Once cool, cut the potatoes in half lengthwise. Scoop out the middles, leaving about 1/8” potato all the way around. To the potatoes add the buttery spread or oil, the stock, the chives, onion powder, garlic powder, oregano, cayenne, sea salt, the Daiya shreds, and 1 T Enjoy Life Foods Crunchy Flax cereal that has been ground into crumbs. If using bacon, add it now. Mix until combined. Stuff the filling back into the skins. Top with the extra Daiya shreds and the remaining 1 T of Enjoy Life Foods Crunchy Flax cereal crumbs. When ready to bake, place in 375F oven and bake for 20 minutes, or until potatoes are heated through and Daiya is beginning to...

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