Gluten Free Cheddar Bacon Potato Skins
Crispy, cheesy, loaded with bacon — these potato skins are the kind of crowd-pleasing appetizer that disappears before you can even set down the platter. Serves four and built entirely from naturally gluten-free ingredients, there's no swapping or substituting required here; the recipe just works as written. Russet potatoes get baked until perfectly tender, then hollowed and double-roasted at high heat so the shells turn genuinely crisp rather than soft and soggy. A generous layer of shredded cheddar melts over crumbled bacon in the final few minutes, giving you that irresistible bubbly, golden topping. A cool dollop of sour cream and a scatter of fresh scallion greens finish each skin with brightness and a little richness. For anyone who's learned to read labels obsessively at restaurants or in the snack aisle, it's a relief to have a game-day classic you can make confidently at home without a second thought.
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 slices bacon
- 1 cup shredded cheddar cheese
For serving
- 2 tbsp sour cream, for serving
- 2 tbsp sliced scallions, green tops only, for serving
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes 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. Transfer to a wire rack and let cool for 10 minutes, until cool enough to handle.
- 2
While the potatoes bake, cook the bacon in a skillet over medium heat for 6–8 minutes, turning once, until the strips are deep golden and crisp. Transfer to a paper-towel-lined plate, then crumble into small pieces once cool.
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