LOADED POTATO SKINS WITH TONS OF FLAVOR !! Naturally gluten free :) These take potato skins to a whole new level. SUBSCRIBE: / @glutenfreehabit
** UPDATE ** UPDATE ** HI EVERYONE! GET THIS RECIPE AT MY NEW WEBSITE: www.GlutenFreeHabit.com
Thank You!
These are the most delicious, addictive, flavorful potato skins! Give them a try and you won't be disappointed. They are an easy, hearty, yummy appetizer for a party or game day, or even use them as a meal! (Yes, I'd really do that). Leave a comment below and let me know if you give them a try. Thanks for watching!!
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**RECIPE**
LOADED POTATO SKINS (naturally gluten free)
INGREDIENTS:
5 small russet potatoes
2 Tbsp. olive oil
¼ tsp. black pepper
½ tsp. salt
¼ tsp. paprika
1 Tbsp. parmesan cheese
1 tsp. garlic powder
1 bunch green onion
1 cup sharp cheddar cheese
6 slices bacon
Sour cream (optional)
GETTING READY:
1. Shred the cheeses if not already shredded
2. Finely chop green onion
3. Scrub the potatoes to clean
4. Line a baking sheet with parchment for easy clean-up.
5. Preheat oven to 400°
DIRECTIONS:
1. Poke a few holes in each potato with a fork
2. Place potatoes on baking sheet and bake for about 50 minutes or until you can insert a fork easily. Baking time will vary because of different size potatoes.
3. While potatoes are baking, in a small bowl, mix together the seasonings: salt, pepper, paprika, parmesan, and garlic powder. Set aside.
4. Cook bacon well, drain on paper towel, and chop.
5. When potatoes are done cooking, remove from oven and allow to cool for 10-15 minutes or until you can easily handle them.
6. Slice each potato lengthwise, and with melon baller or spoon, scoop out about ½ of the flesh to create a nice place to put the toppings. Save the excess potato in a bowl for another use. If potatoes are still too hot to handle, use a clean kitchen towel to hold underneath.
7. Brush both sides of potatoes lightly with olive oil and place skin-side down onto baking sheet.
8. Sprinkle with ½ the seasoning mixture, flip potatoes skin-side up, and sprinkle with other ½ of seasoning.
9. Bake about 3 minutes, flip all potatoes, and bake another 3 minutes, or until potatoes are golden.
10. Remove from oven, and generously top with cheese, bacon, and green onion. (If you will be topping with sour cream later, then save out green onions to sprinkle on top of the sour cream.)
11. Return to oven until cheese is melted (about 3 minutes).
12. Top with sour cream and green onions (optional)
13. Serve hot and watch them disappear!
Tip: Be sure to select potatoes of similar size so that potatoes are equally cooked.
MUSIC CREDITS:
"Carpe Diem" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/b...
Short Guitar Clip by Audionautix is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: audionautix.com/
Bounce Ball by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: www.twinmusicom.org/song/255/b...
Artist: www.twinmusicom.org
Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/
19 янв 2018
