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Crispy Gluten-Free Bacon Ranch Potato Skins with Basil Pesto

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These crispy gluten-free bacon ranch potato skins combine smoky bacon, tangy ranch seasoning, and fresh basil pesto for a delicious and comforting snack perfect for gatherings or game nights.

Ingredients

Scale
  • 4 large russet potatoes
  • 2 tbsp extra virgin olive oil
  • 2 tbsp gluten-free ranch seasoning (e.g., Hidden Valley Gluten-Free Ranch)
  • 6 slices thick-cut bacon, cooked crispy and crumbled
  • 1 cup shredded sharp cheddar cheese (about 100g)
  • 2 stalks green onions, sliced
  • ½ cup basil pesto (homemade or store-bought)
  • Salt and pepper to taste (kosher salt recommended)
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry the potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking.
  3. Bake potatoes directly on the oven rack for about 45-55 minutes, or until skins are crisp but the inside is soft.
  4. Remove potatoes and let cool for 10 minutes.
  5. Cut each potato in half lengthwise. Using a spoon, scoop out most of the flesh, leaving about ¼ inch (6 mm) of potato on the skin to maintain structure.
  6. Brush potato skins inside and out with olive oil. Sprinkle with salt and pepper, then dust the inside with gluten-free ranch seasoning.
  7. Place skins on a baking sheet, skin side down, and bake for 10 minutes to start crisping the edges.
  8. Flip skins over, fill each with crumbled bacon and shredded cheddar cheese. Return to oven for 8-10 minutes, until cheese is melted and bubbly.
  9. While skins bake, prepare the basil pesto by mixing it with a teaspoon of fresh lemon juice.
  10. Remove potato skins from oven, drizzle generously with basil pesto and sprinkle sliced green onions on top.
  11. Serve warm on a cooling rack or platter.

Notes

If skins aren’t crisping enough, broil for 1-2 minutes watching carefully to avoid burning. Dry skins thoroughly before oiling to ensure crispiness. Thick-cut bacon adds better chew and smoky flavor. Lemon juice in pesto balances richness. For reheating leftovers, use oven at 375°F for 10 minutes to restore crispiness; avoid microwave.

Nutrition

Keywords: gluten-free, potato skins, bacon, ranch seasoning, basil pesto, appetizer, snack, dairy-free options

Find it online: https://fuzzyforker.com/crispy-gluten-free-bacon-ranch-potato-skins-with-basil-pesto-recipe-youll-love/