Pregnancy Friendly Cajun Potato Skins
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!