Crispy Potato Skins

Oh appetizers. When the boys come over (and by boys, I mean the grown boy and his grown friends), it's time for appetizers. It's hard to fathom how they can eat so much, but it sure is entertaining to watch!

Well, for gluten free apps, potatoes are the perfect springboard. One of my favorite cookbooks is Greatest Ever Potato, by Parragon Publishing. It's British, so there are some differences in measurements, but the recipes are versatile, delicious, and always interesting.

These potato skins are great because they only require about 20 minutes of put together time at the very end. From toppings to boys' mouths is only a matter of moments. And what's not to love about this restaurant favorite made a little healthier by baking not frying?

Crispy Potato Skins

6 small Russet potatoes, scrubbed
3 tablespoons butter, melted
salt and pepper

Toppings:
green onions
1/2 cup grated cheddar
sour cream
3 strips bacon, cooked and crumbled (or cut with scissors into small slices)

Scrub and prick the potatoes and bake in a 400 degree oven for 1 hour, or until they are tender. After they have cooled for a minute, hold a potato in your hand, wrapped in a towel, and cut the potato in half lengthwise. Scoop out the flesh, leaving about 1/4 of the flesh lining the skin. Brush the melted butter over the inside of the potato skins.

Place potatoes on your baking tray again and cook under a broiler for 10-15 minutes. They will turn golden and crispy, and the edges will be just perfectly crunchy. Flip them over to cook about 5 minutes more under the broiler.

Out of the oven, season the potatoes with salt and pepper, and then top with your favorite combination of the classic toppings. Put them in the oven under the broiler for 5 minutes until the cheese is melted. These would also be great with chili.