Recipes | Appetizers

Low FODMAP Fully Loaded Stuffed Potato Skins

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Potatoes contain no FODMAPs, which make them the perfect vehicle for a variety of toppings, as this recipe for Low FODMAP Fully Loaded Stuffed Potato Skins showcases. You can’t go wrong with potatoes, bacon, cheese and all the fixings!

closeup of low FODMAP stuffed potato skins with bacon and cheese

The Occasional Indulgence

These Low FODMAP Fully Loaded Stuffed Potato Skins are decadent and while we do not suggest you eat these every day, they will definitely satisfy your desire for carbs, perhaps while watching a game on TV or for serving at a casual get-together.

Our goal at FODMAP Everyday® is to help you learn to thrive on the low FODMAP diet. And every now and then we crave a dish like this – so we knew that creating a low FODMAP version of stuffed potato skins was a must.

vertical image of low FODMAP stuffed potato skins with melted cheese

Choosing Your Potatoes

We like using starchy baking potatoes for this Low FODMAP Fully Loaded Stuffed Potato Skins recipe – but, and this is important, they should be small. This is for a few reasons:

  1. We want to be able to eat these stuffed potatoes skins with our fingers. Potatoes that are too large are unwieldy to handle.
  2. We also want to keep the serving sizes low FODMAP appropriate and have the ratio of potato to other ingredients be optimum.
  3. Calorie appropriate, too (yeah, we know – it is all perspective).
  4. I found that the russet style baking potatoes already packaged in a bag (usually a 5-pounder) are smaller than those sold in bulk. Shop carefully and purchase smaller baking potatoes for this dish.

close image of low FODMAP stuffed potato skins with melted cheese

Ingredients For Low FODMAP Fully Loaded Stuffed Potato Skins

All of the ingredients for our potato skins are easy to find – except for some of you the lactose-free sour cream might prove elusive.

Note that Monash has lab tested conventional sour cream and does give a Green Light to a portion of 2 Australian tablespoons or 40 g. You can easily limit your intake to that amount, so if you can only find regular sour cream, you can still make the recipe.

How To Make Low FODMAP Fully Loaded Stuffed Potato Skins

Make sure that any of your chosen condiments are already prepared: we highly recommend our Blue Cheese Dip, Ranch Dressing and/or our Fresh Salsa.

Note that when you cook the bacon that we want to save some of the bacon fat to combine with the melted butter. You will use this mixture to brush the potatoes before broiling for extra flavor.

The combination of baking the potatoes and then broiling them these as they come out of the oven but offering one of the dipping sauces really makes these over-the-top fantastic.

You will be using your oven twice: once on radiant heat and once for a few minutes under the broiler.

vertical image of low FODMAP stuffed potato skins with melted cheese and Ranch dressing

close image of low FODMAP stuffed potato skins with melted cheese
5 from 1 vote

Low FODMAP Fully Loaded Stuffed Potato Skins

Potatoes contain no FODMAPs, which make them the perfect vehicle for a variety of toppings, as this recipe for Low FODMAP Fully Loaded Stuffed Potato Skins showcases. You can’t go wrong with potatoes, bacon, cheese and all the fixings!

Makes: 12 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Author: Dédé Wilson

Ingredients:

  • 6 smal (about 2-pounds; 910 g)l starchy baking potatoes, about 3 1/2inches/9 cm long
  • 6 slices thick-cut bacon
  • 1 tablespoon unsalted butter, melted
  • Kosher salt
  • Freshly ground black pepper
  • 5- ounces (140 g; about 1¼ cups) shredded extra sharp cheddar
  • 3/4 cup (180 g) lactose free sour cream, optional
  • 1/3 cup (20 g) chopped chives
  • 1/3 cup (24 g) chopped scallions, green parts only
  • Blue Cheese Dressing
  • Ranch Dressing
  • Fresh Salsa

Preparation:

  1. Position rack in center of oven. Preheat oven to 400°F (200°C).
  2. Scrub the potatoes well and dry them. Pierce with a knife in a few places. Place potatoes directly on oven rack and bake until tender, about 45 minutes. Cool briefly.
  3. While potatoes are baking, cook the bacon until crisp, drain on paper towels and reserve 1 tablespoon of fat. Stir this bacon fat together with the melted butter. Chop or crumble the drained and cooled bacon into small bits; set aside.
  4. Meanwhile, preheat broiler to high and have rack about 3 to 4 inches (7 ½ cm to 10 cm) below broiler. Halve potatoes lengthwise. Use a teaspoon or a small scoop to remove most of the potato flesh, leaving about a ⅛ to ¼ inch (3mm to 6 mm) wall of flesh still attached to the skins (we like to collect the potato innards in a bowl, mash it with a bit of lactose free milk, add salt and pepper and have it as a snack or alongside dinner). Place these potato skins on a rimmed baking sheet and brush both sides, inside and out, with butter/bacon fat mixture. Season with salt and pepper on both sides, too.
  5. Broil the potato skins about 2 to 3 minutes on each side, watching carefully so as not to burn. You do want the skins to get a bit crispy.
  6. Now make sure all the potato skins are skin side down on the pan, scooped out side facing up. Sprinkle cheese evenly into bacon skins, then scatter with bacon. Place back under broiler and cook just until cheese is melted and bubbly.
  7. Remove from broiler, immediately dollop sour cream on each potato skin (about 1 tablespoon per skin, unless serving with Blue Cheese Dressing or Ranch Dressing, in which case it is optional) and sprinkle with chives and scallions. Serve immediately as is or offer with one of the suggested dipping sauces. Are you salivating yet?

Tips

  • In a hurry? Cook the potatoes in my microwave!

FODMAP Information

Our recipes are based on Monash University and FODMAP Friendly science.

  • Cheese: Many cheeses have low FODMAP serving sizes. The low FODMAP diet is not a dairy-free diet. Hard cheeses such as Parmigiano Reggiano or Pecorino Romano have been lab tested by Monash University and are low FODMAP in 40 g amounts.
  • Chives: Both Monash University and FODMAP Friendly have lab tested chives. Monash says that chives contain no FODMAPs. FODMAP Friendly gives them a “Pass” at 1 tablespoon (4 g).
  • Potatoes: Potatoes have been lab tested and deemed low FODMAP by both Monash University and FODMAP Friendly. According to Monash, starchy baking potatoes, red-skinned, yellow-skinned and purple potatoes contain no FODMAPs.
  • Scallions: The green parts of scallions are low FODMAP as determined by Monash University lab testing and can be used to add onion flavor to your low FODMAP cooking.

Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.

Course: Appetizer, Snack
Cuisine: American

Nutrition

Calories: 145kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Sodium: 72mg | Fiber: 1g | Sugar: 1g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.