Pregnancy Friendly Italian Herb Potato Skins
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
- 2 tbsp garlic-infused oil, divided
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 3 scallions, green tops only, thinly sliced
For serving
- ½ cup sour cream, for serving (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 and bake for 45–50 minutes, until the skins are firm and a skewer slides through the center with no resistance.
- 2
Remove the potatoes from the oven and let them cool for 10 minutes, until cool enough to handle. Line a baking sheet with foil. Increase the oven temperature to 425°F (220°C).
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