Beef Free Gluten Free Cheddar Bacon Potato Skins
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Learn more āIngredients
4 servings
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- 6 slices bacon
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.
For serving
- 2 tbsp sour cream, for serving
- 2 tbsp sliced scallions, green tops only, for serving
Instructions
- 1
Preheat the oven to 400Ā°F (205Ā°C). Place the scrubbed potatoes directly on the oven rack and bake for 45ā50 minutes, until the skins are firm and a fork slides into the center with no resistance. Transfer to a wire rack and let cool for 10 minutes, until cool enough to handle.
- 2
While the potatoes bake, cook the bacon in a skillet over medium heat for 6ā8 minutes, turning once, until the strips are deep golden and crisp. Transfer to a paper-towel-lined plate, then crumble into small pieces once cool.
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