Punting for Potato Skins

What's game day without the iconic potato skin? These gluten free, healthier versions of the traditional stuffed skin are mouth watering and filling.

Artichoke Dip Skins

6 small baker potatoes
1 can of artichoke hearts, chopped
2 cloves garlic, chopped
1 cups shredded Parmesan cheese + a little sprinkle for the top
1/2 cup sour cream
2 T mayo
1/2 tsp. lemon juice
2-4 shakes cayenne or hot pepper flakes (to taste)
salt and pepper = melted coconut oil/olive oil about 1 T
    Green onion or parsley for garnish


Rub oil on your potatoes and sprinkle with salt and pepper. Bake in 350o oven for 20 minutes. Remove and set aside to cool. 
Combine chopped artichoke hearts, garlic, parm, sour cream, mayo, lemon juice and cayenne/hot pepper flakes and combine. Turn your oven up to 400o.
Cut cooled potatoes in half and scoop out the flesh. Take 2 potatoes worth of potato flesh and crumble it. Add and equal amount of the crumbled potato back into each skin, and top with a spoonful of the artichoke mixture. Sprinkle with extra parm and chosen green onion or parsley. Pop them back into a 400o oven and bake until the tops are slightly browned and bubbly.



This next recipe is a crowd pleaser with the kids. Let them fill them up and add their toppings, the possibilities are endless. 



Red Bliss Pizza

4-6 small red bliss potatoes
1 jar of your favorite marinara (I use barilla)
1 1/2 C mozzarella cheese
2 T parmesan cheese
1 pack of pepperoni's 
Olive oil or coconut oil, 1/2 tsp granulated garlic and a pinch of hot pepper/you can also use pizza seasoning spice. 

Oil your bakers and season with granulated garlic, and chosen hot sauce or pizza spice. Bake your potatoes until tender at 350o. Scoop out flesh and mix cheeses with 3 potatoes worth of potato flesh. Spoon cheese mixture back into each skin, top with marinara and pepperonis and rebake under broiler until golden and crispy.


Buffalo Wing Skins This recipe is not gluten free, but you can make it gluten free by just using grilled or non breaded chicken.

4-6 small bakers
1/4 bags worth of Tyson anytizers buffalo style chicken wyngz   it's about 2-3 pieces for each potato
2 T Franks RedHots sauce
1/2 C blue cheese (watch for GF if that's your thing)
1-2 celery stalks, thin strips
coconut oil, and course salt 
Parsley sprigs for garnish/dried parsley or chives is fine

Oil and salt your skins. Line your baking sheet with foil. Bake your potatoes and chicken together separated on the pan at 350o until potatoes are tender and chicken is crispy. Remove potatoes and let cool. Remove chicken and toss in a bowl with your 2 T Franks RedHots. Scoop the flesh from the potatoes and set aside. Use the potato flesh for another recipe. Spritz your potato cavities with oil/or butter and place back under the broiler until slighly browned. Then you can place 2-3 pieces of chicken inside and top with a spoonful of your blue cheese, your strips of celery and garnish.


This next recipe come from skinnytaste.com 


Sweet Sassy Skins

2 sweet potatoes, baked blind with skins on until barely tender
1/2 C mini marshmallows




1/4 C chopped or whole pecans
1 1/2 T vegan butter/or regular butter melted
Mix together a pinch of cinnamon, pinch of course salt, pinch of nutmeg
and 1 T brown sugar ( I used splenda brown sugar)

Slice your cooled baked sweet potatoes and place on an oiled tin foil lined cookie sheet. Take a spoon, make a dent in each round. Fill with a couple of marshmallows. Melt butter and mix with spice and sugar. Top with a couple pecans and drizzle your butter/spice/sugar mixture on each circle. Place under broiler and brown. 

Remove and let cool slightly, hot marshmallows are like molten lava, be careful.