Vegetarian Italian Herb Potato Skins

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

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Ingredients

4 servings

4 medium russet potatoes (about 8 oz / 225 g 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 garlic-infused oil, divided
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
1 cup cheddar cheese, shredded
Chef's tip
Shred it and warm it gently; dairy-free cheddar melts best baked into a dish.
4 strips bacon, cooked and crumbled
Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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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