Nickel Allergy Friendly Smoky BBQ Cheddar Potato Skins with Lemon Aioli
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
- 2 tbsp garlic-infused oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups cheddar cheese, shredded
- 4 scallions, green tops only, thinly sliced
For the lemon aioli
- ½ cup mayonnaise
- 1 tbsp garlic-infused oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 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 45–50 minutes, until a skewer slides through the center with no resistance. Remove and let cool for 10 minutes, until cool enough to handle.
- 2
While the potatoes bake, whisk together the mayonnaise, 1 tbsp garlic-infused oil, lemon juice, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Cover and refrigerate until ready to serve.
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