Pescatarian Cajun Potato Skins

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

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Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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 tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 cup shredded cheddar cheese
4 scallions, green tops only, thinly sliced

For serving

½ cup sour cream (optional)
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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