-
Bake potato in oven for at least 2 hours in an oven preheated to gas mark 6/200c
-
Once cooked, cut in half and scoop out the flesh into a bowl.
-
Mix the philadelphia into the potato flesh to make it creamy. Meanwhile, grill the bacon and chop the spring onions, once the bacon is cooked chop and throw both bacon and onions into the bowl with the potato flesh and mix well.
-
Spoon the flesh back into the potato skins add brie and mozzarella to the top and place back oven for about 10 minutes until the mozzarella is melted and browned.
Back to recipes
Gluten Free Three Cheese & Bacon Loaded Skins
Easy gluten free alternative to a baked potato and so much nicer if you crisp up the skins in the oven
- Recipe by Alison Wheatley
- Added7th August 2014
- Prep Time10 Mins
- Makes1 serving
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 a couple of other cheeses thrown in too) and you could even add a spoonful of cranberry sauce for that extra kick. Perfect for lunch, buffets or picnics.
This recipe is
Contains
- Dairy
Method
Nutritional Information (Per serving)
Cals
Calories
400
Carbs
28g
Fibre
3g
Fat
23g
Sugar
2g
Protein
19g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
No comments yet
Made this one, or planning to? Let us know how you got on.
Leave a Comment
Want to leave a comment on this recipe? Feel free to join the discussion!