Mini Potato Skins


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.

Serve hot.

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