Potato skins make nibbles much easier for a gluten free diet and you can fill them with anything you can think of.
The boys love Cheddar and ham, I am very fond of broccoli and Gorgonzola. However, the world is your oyster with these, as long as you have one ingredient that adds a little moisture such as cheese, sour cream, salsa and another that bulks it out, prawns, vegetables, egg, smoked salmon, leftover chilli, pretty much anything you can think of as a good combination.
1kg baby potatoes
1 tablespoon oil
fillings of your choice
Preheat the oven to 190 degrees Centigrade.
Rub the potato skins with the oil and place on a baking sheet.
Bake for 45-60mins until cooked through.
Set aside to cool.
Heat the oven again to 190 degrees Centigrade.
Half each potato, scoop out most so the insides, leaving a thin layer of flesh below the skin.
Fill with your choice of filling.
Pop back in the oven for 15-20mins.