Baked potato skins were always one of my favorite appetizers to get at restaurants. Now that I’m Gluten Free I have yet to find a restaurant that I can order them. Most restaurants fry the potato skins to make them nice and crispy – a cross contamination nightmare! So I found this recipe and made it Celiac friendly. The toppings of course can be changed based on what you have on hand.
There are a few steps to this recipe but the outcome are very tasty and crunchy baked potato skins!
What You Need:
5-7 Baking potatoes
3 tbsp of vegtable oil
Salt and pepper
Dash of paprika
Dash of garlic salt
1 tbsp grated parmasan cheese
How to Make It:
Bake potatoes for an hour at 350. Let sit for around 5-10 minutes while oven warms to 450. Slice the potatoes in half and scoop out the insides. Make sure you leave enough on the inside to create your bowl shape. (I saved the inside for mashed potaotes later.)
Mix oil and seasoning together and brush onto potato skins.
Bake at 450 for 7 minutes. Take out and fill with toppings.
Cook for another 2-5 minutes or until cheese is bubbly. Top with Ranch or sour cream and you are good to go!
Making extra skins is also a good idea. They can be heated and filled later for a snack.