Coeliac Sanctuary

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Brie & Bacon Potato Skins

Jacket potatoes get boring so why not jazz them up by turning them into filled skins. They are naturally gluten free and there are countless combos of fillings you could do, we love them with brie and bacon and you could even add a spoonful of cranberry sauce for that extra kick. Perfect for lunch, buffets or picnics.

Added 7th August 2014
Updated 7th December 2020
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • High Fibre High Fibre
  • High Protein High Protein
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly

Ingredients

1 medium baked potato
2 rashers bacon
2 spring onions
20g brie
  • Preparation Time: 10 Mins
  • Cooking Time: 3 Hours 10 Mins
  • This recipe makes 1 serving

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Bake potato in oven for at least 3 hours, nice and slowly

2. Once cooked, cut in half and scoop out the flesh into a bowl

3. Grill the bacon, chop the spring onions, and cut brie into bitesize pieces.

4. Add half the bacon, all the onion and half the brie to the potato flesh, mix and heap back into the skins.

5. Top with rest of bacon and brie and place in the oven for 5-10 mins to crisp up. Serve with salad.

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