Allergy-Friendly BLT Potato Skins With Egg-Free Chili-Lime Mayo

These BLT potato skins are bound to be a hit among family or friends. While mayo can sometimes be a minefield of allergens like egg or soy, our dressing is not only Top-8 free, but delightfully flavorful. Photo: Andrew Grinton

Makes: 16 potato skins and 1/2 cup of dip
Both recipes free of: gluten and all top allergens

Ingredients

Potato Skins

8 medium (6 oz) russet potatoes
8 slices of bacon
4 small to medium avocados, pitted and peeled
4 tsp lime juice
1/2 tsp + 3/4-1 tsp salt, divided
1/8 tsp baking soda
Allergy friendly cooking oil spray
Black pepper, to taste
1 Roma tomato, diced
2 cups shredded lettuce

Chili-Lime Mayo

½ cup vegan, soy-free or regular mayonnaise
2 tsp lime juice
1 tsp chili powder
1/2 tsp salt
1/4 tsp garlic powder

Recipe Tips

1⅓ cups prepared allergy-friendly guacamole can be substituted for the avocados, lime juice and ½ teaspoon salt. But still stir in the baking soda.

Instructions

Potato Skins

Preheat oven to 400° F.
Scrub potatoes and prick several times with a fork. Place potatoes directly on oven racks. Bake for 50 minutes or until tender. Let potatoes cool for 15 minutes.
Lay bacon in a single layer in a large skillet over medium-low heat. Cook, turning slices as needed, until browned, 15-20 minutes. Remove bacon to paper towels and let cool 10 minutes. Crumble bacon into small pieces.
In a small bowl, use a fork to smash avocado with lime juice, 1/2 teaspoon salt and baking soda until well-combined.
Slice each cooled potato in half lengthwise and scoop out flesh, leaving about 1/4-inch border. Reserve the potato flesh for another use.
Spray the potato skins, inside and outside, with oil and evenly sprinkle with 3/4-1 teaspoon salt and black pepper (if using). Place them skin side up on a baking sheet and broil for 3 minutes. Flip and broil for 3 minutes more, or until very lightly browned.
Evenly spread avocado mixture inside the potato skin. Broil for 5 minutes.
Sprinkle bacon pieces on the avocado mixture and top with lettuce and diced tomato and drizzle with chili-lime mayo.

Chili-Lime Mayo

Place mayonnaise, lime juice chili powder, salt and garlic powder in a small bowl and whisk until smooth.
Store in an airtight container in the refrigerator until ready to serve

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of http://www.godairyfree.com