Nom Nom Nom… Potato skins should always be gluten free!!
Here’s how to make them at home.
-Bacon (substitute pancetta, if you like!)
-Cheddar Cheese (substitute your favorite cheese)
(I am not giving exact amounts because it depends how many you want to make… but basically 1 piece of bacon and 1/2 cup of cheese for every 1 potato)
-Pre heat oven to 450 degrees
-Bake potatoes (in the oven if you please, but I would save some time and microwave them for 5-8 minutes)
-Meanwhile, microwave your bacon until it’s crispy and can crumble into little pieces (or sauté pancetta in a fry pan)
-Cut potatoes length wise, so you have two long oval boats
-Scoop out the inside, leaving an edge thick enough so that it won’t break apart (I use a melon baller,but a spoon will do).
-Rub outside of potato skins with butter, and sprinkle/rub with salt
-Place potato boats insides-up in the oven for 15-20 minutes, flipping them over halfway through (until golden on each side)
-Remove and flip back insides-up, load boats with cheddar cheese and bacon/pancetta bits
-Put back in the oven and turn on broil for JUST A FEW MINUTES. Keep an eye on them and make sure you take them out as the cheese starts to bubble and turn brown.
-Remove from oven and top with a dollop of sour cream and chopped scallions
You’re done, now ENJOY!!