Recipes

Recipe: Potato Skins

Potato Skins: 3ten.ca

Potato skins are so good and pretty easy to make, actually. These gluten free ones are hassle free and filling. Let’s get cooking!

Ingredients

  • 7 russet potatoes
  • 3 tablespoons of grapeseed oil
  • dashes of salt
  • 7 slices of gluten free turkey bacon
  • 200g of old cheddar cheese
  • 4 green onions
  • ranch dressing or sour cream

First, wash your potatoes and then dry them well. Set the oven to 400 on bake. Then, poke the potatoes and bake them for about 45-50 minutes.

Potato Skins: 3ten.ca

While the potatoes are baking, chop up the turkey bacon and cook. I cooked mine in a few dashes of grapeseed oil. Then, set aside. Oh, and chop the green onions and shred the cheese.

Once the potatoes are done, cut them about 1/2-2/3 of an inch think. I actually cut mine in half – you pick. Then, scoop out about 50% of the inside. Brush with grapeseed oil – inside and out, sprinkle with salt and broil each side for 2 minutes.

Lastly, top with the shredded cheese and bacon. Broil for another 2 minutes.

Top with green onions and serve with ranch dressing or sour cream.

Potato Skins: 3ten.ca
Potato Skins: 3ten.ca

Don’t they just look so good?! Perfect game day snack.

Potato Skins: 3ten.ca
Potato Skins: 3ten.ca

Well, there you have it, gluten free potato skins – hassle free and ready for game day. Thanks for visiting and I’ll see you again soon.

Recipe

Recipe: Potato Skins
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 7 russet potatoes
  • 3 tablespoons of grapeseed oil
  • dashes of salt
  • 7 slices of gluten free turkey bacon
  • 200g of old cheddar cheese
  • 4 green onions
  • ranch dressing or sour cream
Instructions
  1. First, wash your potatoes and then dry them well. Set the oven to 400 on bake. Then, poke the potatoes and bake them for about 45-50 minutes.
  2. While the potatoes are baking, chop up the turkey bacon and cook. I cooked mine in a few dashes of grapeseed oil.
  3. Then, set aside. Oh, and chop the green onions and shred the cheese.
  4. Once the potatoes are done, cut them about ½-2/3 of an inch think. I actually cut mine in half - you pick. Then, scoop out about 50% of the inside. Brush with grapeseed oil - inside and out, sprinkle with salt and broil each side for 2 minutes.
  5. Lastly, top with the shredded cheese and bacon. Broil for another 2 minutes. Top with green onions and serve with ranch dressing or sour cream.

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