Allergy Friendly Potato Skins (Top 8 Allergen Free and Gluten Free) day

Potato skins are one of my favorite appetizers! Believe it or not, they are also super easy to make without using any of the Top 8 most common allergens.

Today, I am going to share with you two potato skin recipes. These recipes use essentially the same ingredients, but vary by cooking method.

The first recipe uses fresh potatoes that are baked, cut, and prebaked before filling, and baking once more. The second recipe differs in that it uses frozen potato skin shells. Not all stores carry these, and if they do they may not be free of the allergens we are trying to avoid, so the second recipe may not work for everyone. I am including it anyways, though, because it is WAY easier to make potato skins this way if you are able to.

The two recipes differ initially, but most of the steps will be the same, no matter which recipe you choose.

Once you have made (or purchased) your potato skin shells, the first step is to pre-bake the empty shells before filling them.

The next step is to season the shells, and add your toppings. When I made these, I used garlic powder, Daiya shredded cheese, and crumbled cooked bacon. I prefer cheddar cheese, but other varieties are great as well!

Once your potato skins are filled, you just need to bake them long enough to melt your cheese.

If desired, you may garnish your potatoes with coarsely chopped cilantro and/or sliced green onions. I like them best served with a dairy and egg free ranch dressing (I usually use JUSt brand Ranch). I also like to serve these with a side of raw broccoli (mostly because I enjoy dipping the broccoli in the ranch as well).

Now that we have covered the basics, here are the recipes for these delectable potato skins. I hope you all enjoy these as much as our family does! 🙂

Allergy Friendly Potato Skins (Method 1)

*Top 8 Allergen Free, and Gluten Free

*Makes 12 potato skins (approximately 6-7 servings)


  • Cooking oil for greasing pan and potatoes (I usually use canola or olive, but you could use any “safe for you oil”)
  • 6 idaho potatoes
  • Coarse sea salt (to taste)
  • 1/8 tsp. garlic powder
  • 1 (7 oz) package shredded dairy-free cheese (such as Daiya)
  • 4 strips of bacon, cooked, and crumbled (optional) *To keep these vegan friendly, simply omit the bacon or replace it with your favorite vegan protein.
  • Chopped cilantro and/or sliced green onions, to garnish (optional)

1.) Preheat oven to 400 degrees.

2.) Rub your potatoes well with cooking oil, and place them on a greased baking sheet. If desired, lightly sprinkle them with coarsely ground sea salt.

3.) Bake in preheated oven on center rack, until potatoes are soft inside (fork tender), and skins are starting to crisp. This could take anywhere from 30-60 minutes, depending on the size of your potatoes.

4.) Remove from oven, and allow to cool completely before handling.

5.) Cut potatoes in half, and scoop out the insides, leaving about 1/4″ of potato next to the skin.

6.) Increase oven temperature to 425 degrees.

7.) Place the potato skins on a greased baking sheet, skin side down, and bake them in the preheated oven for 10-12 minutes.

8.) Remove from oven. Evenly sprinkle potato skins with garlic powder.

9.) Fill potato skins with dairy free cheese, and top with crumbled bacon.

10.) Bake until cheese is melted (usually 3-5 minutes).

11.) Allow to cool briefly before serving. If desired, garnish with fresh cilantro and/or green onions.

Allergy Friendly Potato Skins (Method 2)

*Top 8 Allergen Free, Gluten Free

*Makes 6-7 Servings


  • Cooking oil (for greasing pan)
  • 1 (16 ounce) bag Frozen Naked Potato Skins (check to verify the variety you are using is Top 8 and gluten free before proceeding). *Do not
  • 1/8 teaspoon garlic powder
  • 1 (7 ounce) package shredded Dairy Free cheese (such as Daiya)
  • 4 strips of bacon, cooked, and crumbled (optional–omit if you want to keep your potato skins vegan friendly)
  • Chopped cilantro and or green onion, to garnish (optional)

1.) Preheat oven to 425 degrees.

2.) For easy cleanup and removal, line a baking sheet with foil (optional). Grease baking sheet well, and arrange empty shells skin side down in a single layer.

3.) Bake empty shells in preheated oven, 10-12 minutes.

4.) Remove from oven. Sprinkle garlic powder over shells.

5.) Fill with dairy free chees, and top with crumbled bacon.

6.) Bake an additional 3-5 minutes, or until cheese is melted.

7.) Remove from oven, and allow to cool briefly before serving.

8.) If desired, garnish with chopped fresh cilantro, and/or sliced green onions.

There you have it–two ways to make simply scrumptious restaurant-style potato skins! If you try these be sure to let us know in the comment section below (don’t forget to mention which method you chose to use!). As always, thanks for reading! Happy cooking! 🙂


2 Comments Add yours

  1. Andrew says:

    Look delicious!

    Liked by 1 person

    1. Thanks! They really are yummy. These are definitely a favorite in our house 🙂

      Liked by 1 person

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