Red Meat Allergy Friendly Gluten Free Cheddar Bacon Potato Skins

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Red Meat Allergy Friendly Gluten Free Cheddar Bacon Potato Skins

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
½ tsp kosher salt
¼ tsp black pepper
6 slices bacon
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 cup shredded cheddar cheese

For serving

2 tbsp sour cream, for serving
2 tbsp sliced scallions, green tops only, for serving

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 45–50 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 6–8 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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