Gluten and Allergy Free Game Day Fare

This last weekend we shared some game day favorite appetizers that are fun for any playoff party at our WildFlours GF Group event.  We discussed how cross contamination can make it hard for those on a gluten and allergy free diet to enjoy foods that should otherwise be free from problematic proteins.  Potato skins are usually off limits for those on a gluten free diet due to restaurant chefs frying the already baked skins in the same oil they use to fry other gluten containing foods.  This method gives the potato skins a nice crispy texture; however, they are then contaminated with gluten proteins due to the oil being used to fry other foods such as batter dipped chicken and veggies.

Some other ideas we shared for appetizers that can be potential allergy risks are:

• pizza bites: made with gluten free pizza crusts by pressing the dough into a greased muffin tin and add your favorite dairy free cheese
• chili: believe it or not, often chili is thickened with gluten containing grains or may even contain peanut butter, so always ask for ingredients before assuming chili is safe
• chips and dip: make your own version of salsa or popular ranch dressing dips (such as Living Withouts BLT Dip); then, serve with regular potato chips, corn tortilla chips, and gluten free crackers to give a variety but keep cross contamination from gluten containing chips off the table

With Superbowl XLVII fast approaching, here is my recipe for potato skins that you can feel great about sharing with the rest of your crowd on game day!

Gluten and Dairy Free Potato Skins

Ingredients:

• 5-7 Baking potatoes, washed and dried
• 4 Tbsp of olive oil, divided
• Salt and pepper
• Dash of paprika
• 1 clove garlic, crushed (or more if you prefer)
• 1 tbsp grated parmesan cheese (use rice parmesan cheese for dairy free)

Toppings:

• Cheese of your choice (I use Galaxy’s Cheddar Rice Shredds)
• GF Bacon, cooked until crispy and then chopped fine
• Green onions
• Tomatoes, diced
• Jalapeno Peppers, sliced thin (optional – seeds removed for less heat)
• Salsa (optional)
• Sour Cream (optional) (use Tofutti Sour Cream for dairy free)

Method:

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. Toss cleaned potatoes in 1 Tbls olive oil to coat and place on prepared baking sheet. Season with salt and pepper.  Bake in preheated oven for 30-40 minutes, until tender.
3. Remove potatoes from the oven and cool until easy to touch.
4. When cool enough to handle, slice the potatoes in half and scoop out the centers leaving enough potato to create a “bowl” for your toppings.  Place prepared potatoes, cut side up, back onto the baking sheet.
5. Preheat the oven to 425 degrees.  Mix the remaining oil and seasonings together.  Brush onto the potatoes.
6. Bake the potato skins for 10 minutes.  Remove from the oven and add your toppings beginning with the cheese.
7. Return the potato skins back to the oven and bake for another 5 minutes, just until the cheese melts and begins to bubble or brown.
8. Remove from the oven and serve with sour cream and/or salsa on the side.