Gluten-Free JOC Appetizer: Potato Skins

Ingredients:

4 medium russet potatoes, scrubbed clean
2 tablespoons gluten-free olive oil
Salt and black pepper to taste
1 cup shredded gluten-free cheddar cheese
4 slices gluten-free bacon, cooked and crumbled
2 green onions, finely chopped
1/4 cup gluten-free sour cream
2 tablespoons gluten-free fresh parsley, chopped
Gluten-free hot sauce (optional, for extra heat)

Instructions:

Preheat your oven to 400°F (200°C).
Pierce the scrubbed russet potatoes with a fork a few times each.
Rub the potatoes with gluten-free olive oil, then sprinkle with salt and black pepper.
Place the potatoes directly on the oven rack and bake for about 45-60 minutes or until they are tender when pierced with a fork.
Remove the baked potatoes from the oven and let them cool slightly.
Slice each potato in half lengthwise and scoop out the insides, leaving about 1/4-inch of potato flesh attached to the skin.
Place the potato skins on a baking sheet.
Sprinkle shredded gluten-free cheddar cheese and crumbled gluten-free bacon inside each potato skin.
Bake in the preheated oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Remove the potato skins from the oven and sprinkle with finely chopped green onions and chopped fresh parsley.
Serve these mouthwatering Gluten-Free Potato Skins as an appetizer (joc appetizer) with a dollop of gluten-free sour cream and optional gluten-free hot sauce for extra heat. Enjoy!