Gluten-Free Loaded Potato Skins

a loaded potato skin topped with chives and sour cream.

5 from 2 votes

Gluten-Free Loaded Potato Skins

These loaded potato skins are naturally gluten-free and delicious! The perfect game day app is made with a shortcut by microwaving the potatoes. They are then loaded with cheese, bacon, chives, and sour cream. You won't need any other recipe!

Prep Time30

Cook Time25

Total Time55

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free

Servings: potato skins

Calories: 183kcal

Author: Olivia Parsons

Ingredients

6 russet potatoes
1 tablespoon olive oil
2 tablespoon salted butter
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
4 slices cooked bacon omit for vegetarian
1 ½ cup shredded cheddar cheese use dairy-free if preferred
2 tablespoon chives or green onions
⅓ cup sour cream for serving omit or use dairy-free if preferred

Instructions

To cook potatoes in the microwave

Prick the potatoes all over with a fork. Rub them with olive oil, then place on a plate and microwave for 5 minutes. Carefully flip them with tongs and cook for another 5 minutes. Continue cooking and rotating until they no longer feel firm to the touch. When a fork slides in relatively effortlessly, they’re done.
My 6 potatoes took 19 minutes total in a medium-powered microwave. If you are making more potato skins then you may have to do batches, or cook them in the oven.

To cook potatoes in the oven

Prick the potatoes all over with a fork. Rub them with olive oil, then place on a baking sheet and bake at 400ºF for about 1 hour, until no longer firm and a fork slides in effortlessly.

To assemble potato skins

Once cooked, let the potatoes cool to the touch and preheat the oven to 425ºF. Slice them in half lengthwise. Use a large spoon to scoop out most of the insides, leaving a small rim of potato inside. Discard the insides or save for another recipe.
Melt the butter in a small bowl. Mix in the spices.
Use a pastry brush to brush both sides of the potatoes skins with the butter mixture. Place the potato skins cut side down on a parchment lined baking sheet. Bake for 10 mins, then flip and bake for another 10 mins.
Add the cheese and bacon, then bake for 5 more minutes. You can even broil for 2-3 minutes to get them extra crispy.
Top with chives, green onions, and/or sour cream. Serve immediately and enjoy!

Notes

For dairy-free potato skins: Use dairy-free cheese and sour cream.
For vegetarian potato skins: Omit the bacon or add plant-based crumbles.
Make ahead: Prepare the potato skins through assembly step 3. Cool the potatoes then add the cheese and bacon on the potato skins. Place the potato skins in an airtight container for up to 24 hours. When ready to serve, place them on a baking sheet and bake at 400ºF for 5-10 minutes.
Storage: Leftover potato skins can be cooled and stored in the fridge in a closed contain for up to 5 days. Reheat in the air fryer or oven at 400ºF for 3-5 minutes.
Freezing: Cooked and cooled potato skins can be frozen in an airtight container for up to 2 months. Reheat in the oven or air fryer at 400ºF for 5-10 minutes. Ideally, freeze before the cheese has been cooked so it may cook while reheating.

Nutrition facts are an estimation.

Nutrition