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Gluten Free Three Cheese & Bacon Loaded 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 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.

Added 7th August 2014
Updated 2 weeks ago
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 philadelphia
20g brie
20g grated mozzarella
  • Preparation Time: 10 Mins
  • Cooking Time: 2 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 2 hours in an oven preheated to gas mark 6

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

3. 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.

4. 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.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
400 28g 3g 23g 2g 19g

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