This recipe was so easy to come together and was a huge success with the family. I did a sort of taco twist on these potato skins which was both fun and added more flavor and fun to the meal. Instead of just using the regular toppings, I put some other toppings in some bowls for people to dress up the potato skins. I had bowls with cheese, caramelized onions, bacon (for the meat lovers), cheese, and diced tomatoes. I also mixed up some of the potato that was removed earlier with some salt, pepper, and a bit of butter to add to the skins or just on the side. It was a great take on your standard potato skins.
This would also be a great idea for an easy appetizer for a super bowl party. You can do steps 1 through 2 ahead of time and then just bake them for the last quick baking at the party so they are nice and warm for people to eat. I would just take out all the taco toppings and just have a simple guacamole, salsa, and/or sour cream on the side if people want to add a bit of taste to them.
4 large russet potatoes
Sea salt, to taste
Fresh black pepper, to taste
¾ cup 4 cheese Mexican blend or cheddar cheese
4oz can mild green chilies, drained
Paprika, to taste
Gluten free sour cream, chives, salsa, and/or guacamole for optional toppings
- Preheat oven to 425F. Prick the potatoes with a fork and bake for 1 hour, or until tender. Remove from the oven and set aside to cool slightly (keeping the oven on).
- When the potatoes are cool enough to handle, cut in half lengthwise and, using a spoon, scoop out most of the flesh and discard. Shells should be about ¼ inch thick. Transfer shells to an ungreased baking sheet.
- Sprinkle the insides lightly with salt and pepper. Sprinkle the insides of each shell with cheese, paprika, and equal amounts of green chilies. Bake for 10 to 12 minutes, or until shells are crisp and golden. Serve with additional toppings, if desired.
Nutritional Facts: per serving
104 cal; 2g protein; 7g total fat (1g sat fat); 10g carb; 0mg chol; 8mg sod; 3g fiber
*This recipe is based off of a recipe from The Gluten-Free Vegetarian Kitchen by Donna Klein