In an effort to create a new recipe for Super Bowl Sunday, I made these unique gluten free appetizers. I love potato skins, but what a hassle they can be to make. In a lazy mood, but in the mood for them, I created an easier recipe. They do not include skins, though you may leave them on if desired.
What I like most about this recipe is that you can add an Italian flair, make them like pizzas or tacos. One of my favorites is with pesto sauce and pine nuts, topped with shredded, fresh Parmesan cheese. However, the traditional cheddar, bacon bits, and sour cream are tasty, as well. My husband’s favorite is the pizza potatoes. Add a little slice of gluten-free pepperoni, salami, Italian sausage, and you’ve got yourself an awesome mini pizza.
In the below photo, you may not recognize a couple of the ingredients. On one appetizer, I topped the cheese with shredded chicken that had been mixed with sauce and topped it with salsa. Another one has no salsa, but has a little of the gravy on top.
There are a ton of sauces that you can use, taco, marinara, meat spaghetti, or pizza sauce. For a dairy-free version, use Daiya brand vegan cheese. For a lower-fat version, use a part-skim Mozzarella.
You can even make a breakfast version with gluten-free Canadian bacon, regular bacon, or a sausage patty. Then top with eggs. For a sauce, make the Hollandaise Sauce in this Gluten Free Eggs Benedict Recipe.
For a vegetarian version, top with veggies, and dairy-free cheese, if desired.
Serve these as an appetizer, take them for lunch, or serve them for dinner with a large salad.
Prep: 10 minutes
Cook: 30 minutes
Fried potatoes make a delicious appetizer. You can top them with just about anything. Easily prepare all of the toppings and potatoes in advance, making entertaining easier. These are sure to make any party a success. Get your creative juices flowing. I bet you will come up with some incredible toppings in addition to the ones listed.
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 medium-sized (or 4 small) russet potatoes with peel, sliced to 1/4-inch thick rounds
- Salt and pepper, to taste
- 1/2 cup gluten-free pesto sauce
- 1/4 cup gluten-free pizza, marinara, or meat sauce
- 1/4 cup gluten-free taco sauce
- 1/4 cup gluten-free salsa
- 1/4 cup gluten-free guacamole
- 2 ounces mozzarella or cheddar cheese, thinly sliced
- 1/4 cup shredded Parmesan cheese, for garnish
- 1/4 cup gluten-free cream cheese
- Sliced gluten-free Italian sausage, salami, and/or pepperoni
- 1-1/4 cups shredded cooked chicken or ground beef or ground sausage
- 1/3 cup gluten-free bacon bits
- 1/4 cup gluten-free sour cream
- 1 tablespoon chopped olives or sautéed onion and peppers, for cream cheese mixture (optional)
- 1/2 cup chopped tomatoes
- Chopped and sautéed bell pepper
Instructions:
- Add oil to several skillets, large enough to hold the slices of potato. Alternatively, work in batches or use a large electric skillet. Preheat over medium heat or to 325°F.
- Once preheated, add potato slices in a single layer. Add salt and pepper, to taste. Fry for 20 - 30 minutes or until tender and golden brown, turning over midway.
- Preheat broiler to high.
- Place potatoes on a baking sheet. Top each potato slice with your desired sauce, if using. Add cheese, vegetables, and meat, if using.
- Broil for about 2 minutes or until vegetables are tender and cheese melts. (If using chicken breasts, add after the broiling step as they can easily become dry.
- Serve with sour cream, guacamole, or salsa.
- Cover and refrigerate leftovers. To reheat, warm in a preheated 350°F oven or microwave on low.
Allergens depend upon your toppings.
Visit Carla’s Gluten Free Online Store.
I looked at the recipe and the amount of chicken to use is missing, how much do I need? Thanks.
Hi Susan,
This is not a recipe, but an idea. I just shredded up some leftover chicken and gravy. Some have gravy, while others have pizza sauce, or are topped with gluten-free salsa.
You will find that actual recipes on this blog will include a Print Button, Yield amount, Ingredients, and Instructions sections.
I am sorry. If I would made this from scratch versus from leftovers, I would have included the amount of chicken, cheese, etc. I used Hormel real bacon bits on some. It is gluten-free.
Carla