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.
Ingredients
1kg baby potatoes
1 tablespoon oil
fillings of your choice
Method
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.
Cooking Up The Pantry 
These look scrumptious.
Thanks iseeyousunshine! 🙂 Ros
like these. When you say baby potatoes, do you mean the salad potatoes ? I could make a load of these. Be so easy and healthy. And snack-able.
Hi Anne Marie, I use small potatoes, around 4-5cm long, would that be a salad potato? 🙂 Ros
These are just darling! 🙂
Tee hee! Thanks Frugal Hausfrau. 🙂 Ros
thanks for reminding me of these little beauties!
My pleasure thefidgetyfoodie. 🙂 Ros
Oh YUM!! This is going to be on the “Movie Munchie” list for this weekend for sure! Thanks for posting it!
Enjoy Grandma Bubba! 🙂 Ros
Perfect for the Super Bowl!
I hear you had a big game this weekend! We were watching the Australian Tennis Open, a busy sports weekend! 🙂 Ros
These look perfect for the super bowl today! I’m going to try using sweet potatoes!
Sweet potatoes would be lovely too. 🙂 Ros