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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!
Secondly, brush the outside of the skins with olive oil or another high quality, savory or herb oil — it makes all the difference!
Flip them to bake again on the other side for extra crunch!
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!Print
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!