Gluten Free Broccoli Cheddar Potato Skins
Crispy, cheesy, and loaded with roasted broccoli, these potato skins are the kind of crowd-pleasing appetizer that disappears fast — and they make four generous servings without a single grain of gluten in sight. Every ingredient here is naturally free of wheat and gluten-containing grains, so there's no swapping or substituting required; the recipe just works as written. The real magic is in the technique: baking the russet shells twice gives you that satisfying crunch on the outside while the inside stays just tender enough to hold all that melted cheddar. Roasting the broccoli florets alongside the potatoes brings out a slightly caramelized, nutty edge that makes the filling taste way more interesting than your average bar-food version. A quick broil at the end gets the cheese bubbly and golden-spotted, and then a cool dollop of sour cream and fresh scallion greens tie everything together. Optional crumbled bacon adds a smoky, salty hit if you want to go all in. These are the kind of skins you'll want to make on game day, for a casual dinner party, or honestly just for yourself on a Friday night.
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
For the filling
- 2 cups broccoli florets, cut into small pieces (about ½-inch)
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- 1 ½ cups shredded cheddar cheese
- 3 strips bacon, cooked and crumbled (optional)
For serving
- 3 tbsp sour cream
- 2 tbsp sliced scallions, green tops only
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub with 1 tbsp of the olive oil and a pinch of salt. Place directly on the oven rack and bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
- 2
While the potatoes bake, toss the broccoli florets with 1 tbsp olive oil, garlic powder, and 1/4 tsp kosher salt on one end of a baking sheet. Spread in a single layer and roast alongside the potatoes for the last 15 minutes, until the edges are lightly browned and the florets are tender.
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