Emulsifier Free Chimichurri Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
- 2 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup cheddar cheese, shredded
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- ¼ cup fresh oregano leaves
- 4 scallions, green tops only, thinly sliced
- ¼ cup garlic-infused oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ¼ tsp kosher salt
For serving
- 4 strips bacon, cooked and crumbled (optional)
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then place directly on the oven rack. Bake for 50–55 minutes, until the skins are firm and a skewer slides through the center with no resistance.
- 2
While the potatoes bake, make the chimichurri: finely chop the parsley, oregano, and scallion greens together on a cutting board until the herbs are very fine. Transfer to a small bowl and stir in the garlic-infused oil, red wine vinegar, red pepper flakes, and 1/4 tsp kosher salt until combined. Set aside to let the flavors develop while you finish the skins.
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