Gluten Free Appetizers – Easier Than Potato Skins

Ingredients:

For the Potatoes:
• 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
Sauce Choices:
• 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
Cheese Choices:
• 2 ounces mozzarella or cheddar cheese, thinly sliced
• 1/4 cup shredded Parmesan cheese, for garnish
• 1/4 cup gluten-free cream cheese
Optional Meat/Poultry:
• 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
Optional Toppings:
• 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:

1. 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.
2. 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.
3. Preheat broiler to high.
4. Place potatoes on a baking sheet. Top each potato slice with your desired sauce, if using. Add cheese, vegetables, and meat, if using.
5. 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.
6. Serve with sour cream, guacamole, or salsa.
7. Cover and refrigerate leftovers. To reheat, warm in a preheated 350°F oven or microwave on low.

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