Gluten Free Potato Skins

Gluten Free Potato Skins

I’m not sure how the idea was planted in my head yesterday, but I just had to have some potato skins. I can’t even remember the last time I’ve had them — I just wanted some!

Crispy, cheesy and stuffed with all kinds of yummy fillings – it was on our Meatless Monday Menu last night and they were so great I just had to share the recipe. (I actually wasn’t planning on posting this recipe — which is why my photos were hastily shot — but they were just so good, I knew I should share even without fancy photos!)

How convenient that potato skins should already be gluten free, especially if they’re baked instead of fried. It’s not hard to make gluten free potato skins, but there are a few tips to make them just right.

First off, there’s a multi-step bake process I recommend that isn’t complicated or time consuming, but it’s definitely worth the crunch!

scooping potato skins

Secondly, brush the outside of the skins with olive oil or another high quality, savory or herb oil — it makes all the difference!

oiling potato skinsSprinkle with salt and pepper or even healthy nutritional yeast (for B vitamins and a cheesy taste). Then bake!

peppering potato skins

Flip them to bake again on the other side for extra crunch!

baked potato skins

Feel free to stuff these skins with your favorite cheddar cheese and bacon, leftover veggies, pizza sauce and mozzarella, gluten-free fried shrimp … or whatever else you love, trust me, you’ll love it even more baked into a potato skin. Oh, and did I mention you get the added benefit of creating a side dish of mashed potatoes for tomorrow’s dinner! Aren’t you the smart one now!?

For dinner, appetizers, game day or any time you’re craving the crunch of self-contained edible potato bowls … gluten free potato skins are it! I’d love to hear what you’re going to stuff these with when you make them, so please leave a comment with your filling inspiration!

gluten free potato skins on tray


Gluten Free Potato Skins

gluten free potato skins on tray
  • Author:
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Total Time: 43 minutes
  • Yield: depends on number of potatoes used


  • small or medium sized white potatoes (enough to serve your crowd)
  • olive oil
  • parmesan cheese or gluten-free nutritional yeast (optional)
  • sea salt
  • cracked black pepper
  • shredded cheese of choice (I used GO Veggie®)
  • black beans
  • salsa


Wash potatoes, then boil or microwave until fork tender. If microwaving, pierce the sides of the potatoes in a few places to prevent the potatoes from exploding. Once fork tender, remove to cool enough to handle easily.

Preheat oven to 425° F.

Line baking sheets with parchment paper and set aside.

Cut each potato in half length-wise and scoop out the majority of the inside of each cooked potato; use for mashed potatoes. Return the potato halves to the parchment paper and repeat until all potatoes are halved and scooped.

Brush olive oil on the back of each potato skin.

Sprinkle with salt, pepper and parmesan or nutritional yeast, if using.

Bake for 10 minutes.

Remove and flip skins over then bake for another 8 minutes.

Remove and fill with black beans, salsa and shredded cheese (or other fillings of choice). Return to the oven and bake for 4-5 minutes, or until cheese is melted.

Remove to cool slightly before serving.

I hope you love this recipe as much as we do! Don’t forget to pin it for later!

Gluten Free Potato Skins by gfJules are a great appetizer!


Crispy, cheesy and stuffed with all kinds of yummy fillings -- gluten-free potato skins make Meatless Monday or any party appetizer even more tasty! gfJules.comgluten free potato skinsgluten free potato skinsgluten free potato skins

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4 thoughts on “Gluten Free Potato Skins

  1. Hi, Jules! I’m one of your newest readers. 🙂 My husband of nearly five months is gluten-sensitive, so I’m learning the ropes of gluten-free cooking. We have a very simple diet, so there’s a lot of recipes on this site that aren’t really up our alley, but there are definitely a few I want to try!

    This, of course, is one of those recipes. I LOVE potato skins! It’s my favourite part of baked potatoes. I’ve never thought of baking them separately like this, though. Neat idea! I will probably try it in the near future (my husband loves potatoes, too, so it’s sure to go over well). There’s a few ingredients we don’t eat (e.g. black pepper, which is really not good for the digestive system), though, so I’ll have to tweak it a little. 🙂

    Have you ever tried using summer savory on your potatoes? It’s really good. 😀 My husband and his family had never even heard of it until I introduced it to them and now they all love it! It’s especially good on potatoes and beans, as it happens.

    Oh, and if you are going to cook the skins and the mashed potatoes separately (i.e. if you don’t want both in the same meal), which would you say is best to save in the fridge for later? I might just have both in the same meal, but just in case, I thought I’d ask.

    Thanks for all your hard work, Jules!

    • Hi Amanda and welcome to my site! I hope you find lots of great recipes here to use! As for baking them separately, I would use the skins first and save the potatoes mashed for later so the skins will stay crispy. I’ve never heard of summer savory – I’ll have to look it up!

  2. Just have a generic question? Do you publish a cookbook? I definitely would like one. I seem to be printing alot of your recipes. I like your products.