Gluten Free Mini Potato Skins
Delicious and crispy mini potato skins filled with cheese and bacon, perfect for autumn gatherings or movie nights.
Ingredients
Main Ingredients
- 10 small gluten-free potatoes Choose about a golf ball-sized potato for perfect bite-sized skins.
- 1 cup shredded cheese Cheddar, Monterey Jack, or your favorite.
- 1 cup cooked bacon, crumbled Or a vegetarian alternative.
- ½ cup sour cream For garnish.
- Chives or green onions For garnish.
- Salt and pepper To taste.
- Olive oil For coating potatoes.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dry the potatoes thoroughly. Poke each potato several times with a fork.
Baking
- Coat the potatoes lightly with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 40-45 minutes, or until fork-tender.
- Once cooled, cut each potato in half lengthwise and scoop out a portion of the insides, leaving enough flesh for structure.
Filling and Final Bake
- Brush the insides of the potato skins lightly with olive oil, then fill each half with cheese and crumbled bacon (or vegetarian alternative).
- Return the potato skins to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serving
- Remove from oven, garnish with sour cream and chives, and serve warm.
Notes
For extra crispiness, broil the skins for an additional 2-3 minutes after baking. You can also try different toppings for variety.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 3gSodium: 230mgFiber: 2gSugar: 1g
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