Potato skins used to be my all time favourite starter when eating out, but since having to cut out dairy it’s not something I have tried to make myself! I recently made some and they were delicious, so I thought I’d share my recipe. My potato skins are filled with dairy free cheese (I find that Violife works and tastes best), spring onions, red pepper, fresh chives and are topped with a dairy free cream cheese (I find that the Nush cream cheese tastes best!). They are perfect served on their own or with a side salad.
If you do make my cheese and chive potato skins I’d love to see, don’t forget to tag me in your photos on social media!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
This recipe combines a sweet shortcrust pastry crust filled with dark chocolate frangipane sponge and…
My pistachio and white chocolate cookies are full of chopped pistachios and dairy free white…
My classic apple and blackberry crumble is the perfect autumn dessert with a sweet apple…
My gluten and dairy free lemon and raspberry loaf cake combines fluffy lemon flavoured sponge…
My double chocolate banana bread is moist and rich, combining a really delicious rich chocolate…
My 5 ingredient chocolate chunk shortbread are buttery and delicious, as well as being gluten…