Gluten-Free Redskin 'skins on a Platter with Veggies, Dip and Biscuits

Redskins ‘Skins with Olive Oil and Garlic Salt – Gluten-Free Snacking

Snacks are always popular around my house, sometimes more so than meals!  Gluten-free snacks–like these redskins ‘skins with olive oil–that my husband likes can be especially hard to find, but he likes these.  Don’t tell him :-) but these are also much healthier than many of his favorite snacks.

I recently served them with some carrot and celery sticks on the side – he was well on his way to a whole day’s worth of veggies before he even got to dinner!

Gluten-Free Redskin 'skins

Gluten-Free Redskin ‘skins

We used Ranch Salad Dressing for the dip because that’s his favorite, but it could just as easily have been my Hummus or Dill Sauce.

Redskins ‘Skins with Olive Oil and Garlic Salt – Gluten-Free Snacking


8 Large New Potatoes, Redskins, washed

1 Tablespoon Olive Oil Spray

1 Teaspoon Garlic Salt, or your favorite seasoned salt

1/4 Teaspoon Ground Pepper

Optional Toppings:

1/4 Cup Parmesan Cheese, optional

1 Tablespoon Tabasco Sauce, or Frank’s Red Hot Sauce, optional

1/2 Cup Ranch Salad Dressing, optional (I use Ken’s Ranch since it’s my husband’s favorite)


1.     In a 400 degree F. oven, bake the potatoes for about 45 to 60 minutes, or until done; let cool a little.

2.     When the potatoes are cool enough to handle, cut length-wise to make two relatively flat pieces (as much as you can make a round potato flat).

3.     With a spoon, scoop some of the potato out of each skin, leaving about 1/4- to 1/2-inch thick potato shells. (Save the scooped-out potato for another dish.)  Spray the entire surface of each skin, inside and out, with olive oil.

— If you want to fix ahead, prepare up to this point and refrigerate, covered, up to 24 hours.  Let return to room temperature and continue.

4.     Place the skins on an oiled cookie sheet, cut side up.  Sprinkle with salt, and broil until well-browned, 8 to 10 minutes.

Redskin 'skins w Olive Oil & Garlic Salt - Gluten-Free

Redskin ‘skins w Olive Oil & Garlic Salt

5.     OPTIONAL:  If you like cheese, sprinkle some Parmesan cheese over each skin.  Broil the skins for 2 more minutes to melt the cheese.

6.     Serve with the Tabasco Sauce or Frank’s Red Hot Sauce to sprinkle over, and/or the optional Ranch Salad Dressing for dipping.

This will be linked here:

– Simply Sugar and Gluten-Free’s Slightly Indulgent Tuesday

– The Gluten-Free Homemaker’s Gluten-Free Wednesdays

– The King’s Court IV’s What’s Cooking Wednesday

– Miz Helen’s Country Cottage Full Plate Thursday

– Nourishing Gourmet’s Pennywise Platter Thursday

– The W.H.O.L.E. Gang’s Real Food Weekly

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  • Shirley @ gfe

    February 26, 2011

    Oh, Pat, this is my kind of recipe! We love potato skins and I rarely make them. I think it’s time–thank you!


    • Pat

      February 26, 2011

      Thanks, Shirley — Doing these ‘skins this way proved to me again that simpler is so often better!

  • Miz Helen

    February 25, 2011

    Hi Pat,
    We would just love these great potatoes. I can just smell those great flavors as they are roasting in the oven. ..yum! Thank you so much for bringing them to Full Plate Thursday and please come back!

    • Pat

      February 26, 2011

      They certainly do make the kitchen smell wonderful, don’t they?! Thanks!

  • Ket

    February 25, 2011

    Why I cant see any gluten free foods from any store? I am always wanting to have my proper diet but Its seems that I can only eat gluten free with my recipes only I mean I need to cook with my own just to eat gluten free! If ill be at store, no foods for GLUTEN FREE Section lol!

    • Pat

      February 25, 2011

      Sure does seem lilke that is the case. But more and more of the grocery store chains are starting to carry a limited number of gluten-free items. Restaurants are also starting to do it. We were at Red Lobster the other day and I was pleasantly surprised to discovered that they actually have a gluten-free menu! :-)

      Another, place you might look at for “gluten-free” are some health foods-oriented or up-scale places like Whole Foods Markets, Mustard Seed Markets and Trader Joe’s.

      Stores where I have also found gluten-free foods are Giant Eagle, Heinen’s, H.E.B., Buehler’s and Bi-Lo. Generally, they are mixed in with the non-gluten free foods – so you will need to look all around the store for their gf items. I suspect that it’s probably regional or specific locations that carry them, though. Most of the places we have 1st hand knowledge of are located in Ohio, Chicago or Texas.

      I don’t usually buy packaged meals but I suspect that there might be some of those too… especially if they have a separate gluten-free section.

      Good luck in your search and please, let me know what you find!

      Take care,

  • Wow these look great. I am so in love with potatoes. I can’t wait to try these. Thank you for sharing these on Real Food Weekly.

    • Pat

      February 26, 2011

      We love potatoes, too — my husband even likes to snitch some while I’m peeling them.

  • Linda

    February 24, 2011

    Those look yummy, Pat. My family would like them with cheese and bacon! I often find that putting out ready to eat fruit and vegetables means the family will eat more them, and they are filling snacks. Thanks for the great idea.

    • Pat

      February 26, 2011

      Thanks, Linda. These would be great with cheese and bacon, for sure! What surprises me is how much we enjoyed them with the simpler olive oil and garlic salt.

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