Rye Free Chimichurri Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

About Fig

Fig 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

4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!