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The allure of mini potato skins lies in their crispy texture and savory toppings, making them a beloved appetizer for gatherings and casual snacking alike. This recipe for Gluten-Free Mini Potato Skins Delight elevates traditional flavors with a focus on quality ingredients, ensuring they cater to both gluten-free diets and vegan preferences. The crispy, tender base of the russet potato sets the stage for a delightful combination of melted cheese, crumbled bacon, and a dollop of creamy topping, all complemented by fresh herbs.
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Gluten-Free Mini Potato Skins Delight Recipe

These Gluten-Free Mini Potato Skins are a delightful appetizer featuring crispy potato halves filled with cheese, bacon, and topped with sour cream and chives.
Course Appetizer
Cuisine American
Keyword appetizer, bacon, cheese, gluten free, potato skins, snack, vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24
Calories 150kcal

Ingredients

  • 12 small russet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ cup shredded cheddar cheese
  • ¼ cup cooked and crumbled bacon
  • ¼ cup sour cream
  • 2 tablespoons chopped fresh chives
  • hot sauce optional

Instructions

  • Preheat your oven to 400°F (200°C).
  • Rinse and dry the small russet potatoes.
  • Pierce each potato multiple times with a fork.
  • Coat the potatoes with olive oil and season with sea salt and black pepper.
  • Arrange on a baking sheet and bake for 30-35 minutes until tender.
  • Allow to cool, then slice each potato in half lengthwise and scoop out some flesh.
  • Increase oven temperature to 450°F (230°C).
  • Place potato halves cut side up, fill with cheese and bacon.
  • Bake for an additional 10-15 minutes until cheese is melted.
  • Top with sour cream and chives, serve warm.

Notes

For a vegan option, substitute dairy ingredients with plant-based alternatives.