Low FODMAP Chimichurri Potato Skins
Crispy, cheesy potato skins are the kind of crowd-pleaser that usually comes loaded with gut-unfriendly toppings, but this version is built from the ground up to keep things comfortable without sacrificing any of the fun. The skins are baked twice — first to cook through, then to get genuinely golden and crisp — before being piled with melted cheddar and finished with a bright, herby chimichurri. That sauce is where things get really interesting: fresh parsley, oregano, a hit of red wine vinegar, and garlic-infused oil deliver all the bold, garlicky flavor you want without any of the fructan load that comes from using actual garlic cloves. Scallion greens stand in for the bulb, adding a mild onion note that's well within a low-FODMAP approach. The result is punchy, tangy, and a little smoky if you go for the optional bacon on top. This recipe makes four generous servings, so it works equally well as a shareable appetizer or a satisfying weeknight snack.
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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 olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup cheddar cheese, shredded
For the chimichurri
- 1 cup fresh flat-leaf parsley leaves, tightly packed
- ¼ cup fresh oregano leaves
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- ¼ cup garlic-infused oil
- 2 tbsp red wine vinegar
- ½ tsp red pepper flakes
- ¼ tsp kosher salt
For serving
- 4 strips bacon, cooked and crumbled (optional)
- 2 tbsp scallion greens, thinly sliced (optional)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 50–55 minutes, until the skins are firm and a skewer slides through the center with no resistance.
- 2
While the potatoes bake, make the chimichurri: finely chop the parsley, oregano, and scallion greens together on a cutting board until the herbs are very fine. Transfer to a small bowl and stir in the garlic-infused oil, red wine vinegar, red pepper flakes, and 1/4 tsp kosher salt until combined. Set aside to let the flavors develop while you finish the skins.
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