Nickel Allergy Friendly Dairy Free Loaded Potato Skins
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.6(19)
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 6 strips bacon
- 1 cup dairy free cheddar cheese, shredded
- 3 green onions, thinly sliced (green tops only)
- ½ tsp smoked paprika
For serving
- 1 cup dairy free sour cream
- 1 tbsp fresh chives, finely chopped (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 fork slides into the center with no resistance.
- 2
While the potatoes bake, cook the bacon in a large skillet over medium heat for 6–8 minutes, turning once, until the strips are deep golden and crisp. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces.
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