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Oven Baked Potato Skins: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Oven Baked Potato Skins

These oven baked potato skins were so easy and so fast (under 30 minutes), not to mention totally satisfying.  Serve as a side or turn it into a meal!  The recipe is grain-free, vegetarian-friendly without the bacon, paleo and whole 30 compliant without the dairy.  

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American, Comfort Food, Grain-free
Prep Time 7 minutes
Cook Time 21 minutes
Total Time 28 minutes
Servings 4 people
Author Jessica Gray Schipp | https://AllergicToEverything.life

Ingredients

  • 4 large Russet potatoes
  • 1/4 cup Olive oil (I used a Robusto EVOO)
  • 2 teaspoons Onion powder
  • 2 teaspoons Garlic powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Fresh ground black pepper

Potato Skin Toppings

  • 1/2 cup Sharp cheddar cheese, grated (or dairy free alternative)
  • 6 slices bacon, chopped into bits
  • 1/2 cup Green onions, diced
  • 1 cup Sour cream (or see notes for skinny "sour cream")

Instructions

  1. Preheat the oven to 475 degrees. 

  2. Scoop the potatoes out while they are still raw, leaving them about 1/4-inch thick (see notes to make the scooping easier).  Tip: save the insides for another meal!

  3. Cover a baking sheet with tinfoil (for easier clean-up) and coat it lightly with olive oil to help prevent the potatoes from sticking. 

  4. Rub each potato skin with olive oil, making sure to coat the top and bottom of them.  Place them skin side down on the prepared baking sheet.

  5. Sprinkle a generous amount of garlic powder, onion powder, salt, and pepper onto the inside of each potato skin. 

  6. Throw the skins in the oven and cook them 7-9 minutes, flip the skins over with tongs, bake for another 7-9 minutes.  

  7. While your skins are baking microwave the bacon on paper towels (one minute per slice) and chop into bits, chop your green onion, make "sour cream" if you want a lighter version (greek yogurt + lemon juice, see recipe in notes). 

  8. When the skins are done baking add the cheddar cheese and bacon to the potato skins and bake for about 3 minutes, remove when cheese is melted. 

  9. Top with chopped green onion and serve with sour cream or greek yogurt "sour cream" (see recipe in notes)!

Recipe Notes

Missing Ingredients?

Prepping the Potatoes 

Skinny "Sour Cream"

Pantry Staples