GLUTEN FREE LOADED POTATO SKINS

The perfect game-day snack! Seasoned, baked potato halves topped with crumbled bacon bits, sharp cheddar cheese, and green onion. Packed with amazing flavor, these gluten free loaded potato skins will disappear very quickly, so make lots!

Makes: 10 servings
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SHOW ME HOW...

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GLUTEN FREE RECIPE LOCATED BELOW - PLEASE SCROLL DOWN

WALK ME THROUGH IT...

STEP 1
Line a baking sheet with parchment paper for easy clean-up, and scrub the potatoes clean.
STEP 2
Shred the cheeses if not already shredded, and finely chop the green onion.
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STEP 3
Put chopped onion and shredded cheese into individual bowls.
STEP 4
Preheat the oven to 400° .
STEP 5
Poke a few holes in each potato with a fork to vent.
STEP 6
Place potatoes on baking sheet and bake for about 50 minutes or until you can insert a fork easily. Baking time will vary because of different sized potatoes.
STEP 7
While potatoes are baking, prepare the seasoning: Add to a small bowl:
salt, pepper, paprika, parmesan, and garlic powder. 
STEP 8
Stir well and set aside.
STEP 9
Cook bacon well until crispy.
STEP 10
Pat bacon dry and transfer to cutting board.
STEP 11
Finely chop the bacon.
STEP 12
Transfer to bowl and set aside.
STEP 13
When potatoes are done cooking, remove from oven and allow to cool for 10-15 minutes or until you can easily handle them.
STEP 14
Slice each potato lengthwise. 
STEP 15
With melon baller or spoon, scoop out about ½ of the flesh to create a nice place to put the toppings. Save the excess potato in a bowl for another use. If potatoes are still too hot to handle, use a clean kitchen towel to hold underneath.
STEP 16
Brush the inside of the potatoes lightly with olive oil
STEP 17
Now brush the outside of each potato with olive oil.
STEP 18
Turn potatoes skin side down.
STEP 19
Sprinkle inside with half the seasonings.
STEP 20
Sprinkle outside with remaining seasonings.
STEP 21
Bake about 3 minutes, then flip all potatoes... 
STEP 22
...and bake another 3 minutes, or until potatoes are golden. ​
STEP 23
Remove from oven. 
STEP 24
Generously top with cheese... 
STEP 25
...bacon... 
STEP 26
...and green onions. (If you will be topping with sour cream later, then wait on the green onions and sprinkle on top of the sour cream).
STEP 27
Return to oven until cheese is melted (about 3 minutes).
STEP 28
When cheese is melted, remove from oven, and transfer to serving dish. Top with sour cream if desired.

YAY...TIME TO EAT!

Serve hot and watch them disappear!!
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THE RECIPE...
​GLUTEN FREE POTATO SKINS

Ingredients


5 small russet potatoes
2 Tbsp. olive oil
1/4 tsp. black pepper
1/2 tsp. salt
1/4 tsp. paprika
1 Tbsp. parmesan cheese
1 tsp. garlic powder
1 bunch green onion
1 cup sharp cheddar cheese
6 slices bacon
Sour cream (optional)

Directions

GETTING READY
  1. Shred the cheeses if not already shredded
  2. Finely chop green onion
  3. Scrub the potatoes to clean
  4. Line a baking sheet with parchment for easy clean-up.
  5. Preheat oven to 400° 

LET’S GET STARTED
  1. Poke a few holes in each potato with a fork
  2. Place potatoes on baking sheet and bake for about 50 minutes or until you can insert a fork easily. Baking time will vary because of different size potatoes.
  3. While potatoes are baking, in a small bowl, mix together the seasonings: salt, pepper, paprika, parmesan, and garlic powder. Set aside.
  4. Cook bacon well, drain on paper towel, transfer to a cutting board, and chop.
  5. When potatoes are done cooking, remove from oven and allow to cool for 10-15 minutes or until you can easily handle them.
  6. Slice each potato lengthwise, and with melon baller or spoon, scoop out about ½ of the flesh to create a nice place to put the toppings. Save the excess potato in a bowl for another use. If potatoes are still too hot to handle, use a clean kitchen towel to hold underneath.
  7. Brush both sides of potatoes lightly with olive oil and place skin-side down onto baking sheet.
  8. Sprinkle with ½ the seasoning mixture, flip potatoes skin-side up, and sprinkle with other ½ of seasoning.
  9. Bake about 3 minutes, flip all potatoes, and bake another 3 minutes, or until potatoes are golden. 
  10. Remove from oven, and generously top with cheese, bacon, and green onion. (If you will be topping with sour cream later, then wait on the green onions and sprinkle on top of the sour cream.)
  11. Return to oven until cheese is melted (about 3 minutes).
  12. When cheese is melted, remove from oven, and top with sour cream and green onions (optional).
  13. Transfer to a serving dish, and serve hot. Now watch them disappear!
Tip: Please follow all directions exactly!! If you skip steps or swap ingredients then you may or may not like the end result :)

Tip: Be sure to select potatoes of similar size so that potatoes cook equally.

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