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Cheddar Quiche Potato Skins

by Maebells
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Cheddar Quiche Potato Skins

Serve up quiche in a rustic potato skin boat for your brunch party using this recipe from Maebells. The potato skin is baked to a crisp then filled with a creamy quiche filling topped with bits of bacon, green chili peppers and cheese. These quiche potato skins can be made ahead and reheated for a quick breakfast.

About the Author


Annie Holmes is the gluten-free blogger behind Maebells. She has a passion for revamping classic Southern comfort food into lighter, healthier, gluten-free meals. For more from Annie, head on over to her blog, and connect with her on Twitter, Facebook, and Pinterest.

Photo courtesy of Annie Holmes. Original recipe published on Maebells.


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