Low FODMAP Basil Pesto Potato Skins

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Crispy, golden potato skins loaded with vibrant basil pesto and melted Parmesan — this is crowd-pleasing party food that also happens to be gentle on sensitive guts. The trick is in the details: garlic-infused olive oil delivers that deep, savory flavor without any of the fructans found in garlic cloves, and only the green tops of scallions are used as a garnish, keeping things firmly in safe territory. Walnuts bring a rich, nutty body to the pesto at a portion size that stays well within low-FODMAP thresholds, so you get full flavor without the guesswork. Each skin gets double-baked for maximum crunch — first to dry out and crisp the shell, then again after the pesto and Parmesan go on, so everything melds into something genuinely irresistible. A squeeze of fresh lemon juice in the pesto brightens the whole dish and keeps it tasting fresh rather than heavy. This recipe makes 4 servings, so it's perfect for a small gathering or a snack-style dinner where everyone gets a generous pile. Scatter those scallion greens on at the end and serve immediately — these disappear fast.

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Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 6 oz each), scrubbed
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2 tbsp olive oil, divided
½ tsp kosher salt
¼ tsp black pepper

For the pesto

2 cups fresh basil leaves, loosely packed
¼ cup walnut halves
½ cup finely grated parmesan cheese, divided
3 tbsp garlic-infused olive oil
1 tbsp fresh lemon juice
¼ tsp kosher salt

For serving

3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.

Instructions

1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then place directly on the oven rack. 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 cutting board for 10 minutes, until cool enough to handle. Increase the oven temperature to 425°F (220°C).

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