Crispy Potato Skins

This recipe is: dairy freegluten freenut free

These crispy potato skins are perfectly seasoned and loaded with dairy free cheddar, crispy bacon, sliced green onions, and finished with a drizzle of tangy malt vinegar aioli. Wether you’re serving them as a classic appetizer or a fun game day snack, these potato skins deliver on flavor without any dairy.

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Crispy baked potato skins on a serving platter topped with aioli and green onions.

Why you’ll love these crispy potato skins

A few weeks ago, I was stuck trying to figure out what to make for my friends that were coming over. So I scoured through recipe lists on my favorite blogs, but I couldn’t decide on anything. Then I saw this delicious-looking recipe for nacho loaded potato skins. I really wanted to make them, but it’s kind of hard to find refried beans here – and I was not about to make my own just for the recipe. So I opted for classic potato skins instead.

Making your own potato skins is definitely time-consuming, but well worth the effort. And besides the amount of time it takes, the process is fairly simple. Start with about 8 small/medium potatoes. Scrub them thoroughly and then brush the skins with olive oil and sprinkle them with salt and pepper. I use more salt and pepper than I would normally want because a bit of it comes off as you go.

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Melissa Belanger is the founder and food-obsessed visionary behind Simply Whisked, where she creates dairy free recipes with simple ingredients. She lives in Wisconsin with her milk-allergic husband and two kids. Melissa's experience in developing dairy free recipes is unparalleled and she strives to make dairy-free living accessible and enjoyable. In addition to running Simply Whisked, Melissa also manages two other publications: Another Cocktail Blog, a cocktail recipe website, and The Pasta Twins, a joint venture with her twin sister.

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