Red Meat Allergy Friendly Tomato-Basil Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
- 2 tbsp garlic-infused oil, divided
- 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
- 1 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
For the topping
- 1 cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy 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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