Gluten Free Three Cheese & Bacon Loaded Skins - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-three-cheese-and-bacon-loaded-skins

Posted On: 7th August 2014

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.

Gluten Free Three Cheese & Bacon Loaded Skins

This recipe is...

FODMAP Friendly, High Fibre, High Protein, Low Sugar, 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 contains

Dairy

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.

This recipe makes 1 serving
Nutritional info per serving

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