Alpha Gal Friendly Cajun Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
- 2 tbsp garlic-infused oil
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp cayenne pepper
- ½ tsp fine salt
- ¼ tsp black pepper
For the filling
- 6 strips bacon, cooked and crumbled
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 4 scallions, green tops only, thinly sliced
For serving
- ½ cup sour cream (optional)
Can be omittedsour cream
- 1 tbsp hot sauce (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 50–55 minutes, until the skins are firm and a skewer slides through the center with no resistance. Transfer to a wire rack and let cool for 10 minutes, until cool enough to handle.
- 2
In a small bowl, stir together the garlic-infused oil, smoked paprika, dried oregano, dried thyme, cayenne, salt, and black pepper until combined.
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