Potato skins were something I never really tried before I went gluten-free. I'm not sure if I was ever missing out on anything but from what I can say about these gluten-free potato skins, they were great! I adjusted this recipe to make it both gluten and dairy free which is a lot better for most people! These are very good for a side or snack. They can also be used as a main course dinner as well depending on how much you make. They are very good and one of my favorite recipes so far since it is easy too! Enjoy this gluten-free recipe!
- 4 potatoes
- 1/2 red onion (chopped)
- 3 to 4 slices cooked bacon
- 1 cup Daiya Cheese
- BBQ sauce of your choice (I use Sweet Baby Rays)
- Salt & pepper to taste
- Preheat oven to 400 degrees.
- Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to broil.
- Spray cookie sheet with cooking spray.
- Cut each baked potato in half and line on sheet.
- Using a spoon, scoop out the flesh, leaving about 1/4 inch intact.
- Cover the inside with barbeque sauce and cover each wedge with chopped bacon and onions.
- Top with the daiya cheese (You can use more than the amount given)
- Season with salt and pepper as desired.
- Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.
- Take out, serve, and enjoy!