Nickel Allergy Friendly Tomato-Basil Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Nickel Allergy Friendly Tomato-Basil Potato Skins

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Ingredients

4 servings

For the potato skins

4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
2 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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½ tsp kosher salt
¼ tsp black pepper

For the filling

2 medium roma tomatoes (about 180 g total), seeded and finely diced
¼ cup fresh basil leaves, thinly sliced
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
1 tbsp garlic-infused oil
1 tbsp fresh lemon juice
¼ tsp kosher salt

For the topping

1 cup shredded cheddar cheese
3 scallions, green tops only, thinly sliced

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, 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 rest on a baking sheet for 5 minutes, until cool enough to handle. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato attached to the skin.

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