Gluten-Free, Dairy-Free, Yeast-Free, Soy-Free, Corn-Free, Peanut-Free
A great appetizer, but also a terrific side. Potato skins are rich in iron, so go ahead and eat them guilt free!
6 small to medium sized russet baking potatoes
Freshly ground Sea Salt
6 strips of turkey (or chicken) bacon
2 green onions, very thinly sliced (including the greens of the onions)
2 firm plum tomatoes, chopped
1/2 tsp gluten free Italian seasoning
Preheat oven to 400 degrees F
**Use a roasting pan, broiling pan, or other heavy pan. Cookie sheets will warp!
Scrub the potatoes clean. Rub the whole potatoes with olive oil and bake for about 50 minutes, or until they are cooked through and give a little when squeezed. Allow them to cool until you can handle them easily.
While the potatoes are cooking, fry the turkey bacon in a heavy skillet using a little water or olive oil to keep it from sticking to the pan. Cook until it just starts to brown. Chop the bacon into small bite sized pieces and set aside. Toss the seasoned, chopped tomato, green onion, and bacon together in a small bowl and reserve this as a filling for the potato skins.
Cut the cooled potatoes in half horizontally. Use a spoon to carefully scoop out the insides. (Keep the potato insides to make some great mashed potatoes by adding a little rice milk). Leave about a 1/4 of an inch of potato on the skin, so it will retain its shape.
Brush the insides of the potato skins with olive oil and freshly ground sea salt, and return them to the oven for about 10 minutes (they should just begin to brown). Flip the skins over and cook for another 10 minutes. Remove them from the oven and fill them with the tomato and bacon mixture.
Set the oven to broiling temperature and return them to the oven for the last time. Broil the filled skins for about 2 minutes. Use tongs to transfer them to a serving plate and serve hot.
Smell the wonderful aroma and enjoy!