Game-Day Potato Skins (Dairy-Free)
Dairy-Free • Gluten-Free • Bacon Optional • Crowd-Pleasing Comfort
These potato skins are everything: crispy edges, creamy centers, and that salty, snackable vibe that makes them perfect for game day or cozy nights in. With dairy-free butter and cheese, they’re allergy-friendly without sacrificing flavor. Add green onions and safe bacon bits if you like—or keep it simple and satisfying.
Ingredients
3–4 medium russet potatoes
Dairy-free butter (Country Crock Plant is a favorite)
Dairy-free shredded cheese (Daiya is a facvorite)
Kosher salt
Green onions, sliced (optional)
Allergy-safe bacon bits (optional)
Instructions
Bake the potatoes Preheat oven to 400°F. Scrub potatoes, prick with a fork, and bake directly on the rack for 45–60 minutes, until tender.
Scoop & mash Let potatoes cool slightly. Slice in half lengthwise and scoop out most of the flesh, leaving a thin layer for structure. Mash the scooped potato with dairy-free butter, cheese, and a pinch of salt.
Refill & broil Spoon mash back into the potato skins. Place on a baking sheet and broil on high for 3–5 minutes, until tops are golden and edges crisp.
Top & serve Sprinkle with green onions and bacon bits if using. Serve warm and enjoy!
Tips & Swaps
For crispier skins, brush the outsides with oil and broil for an extra minute.
Great as a side dish, snack, or party platter.
You can prep the mash ahead and broil just before serving.
Want a little heat? Add a dash of cayenne or drizzle with allergy-safe hot sauce.
Want to save this recipe for later?
Click to download a printable version—perfect for meal planning, potlucks, or sharing with allergy-friendly friends. (coming soon)
Tried it?
If you try this recipe, let me know in the comments!
Simple, salty, and safe—because comfort food should feel like home.
Dig in — Liz, your everyday allergy mom 💛
