Low FODMAP Dairy Free Loaded Potato Skins

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low FODMAP Dairy Free Loaded Potato Skins

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Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 8 oz each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
2 tbsp olive oil, divided
½ tsp salt
¼ tsp black pepper

For the filling

6 strips bacon
1 cup dairy free cheddar cheese, shredded
3 green onions, thinly sliced (green tops only)
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
½ tsp smoked paprika

For serving

1 cup dairy free sour cream
1 tbsp fresh chives, finely chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 50–55 minutes, until the skins are firm and a fork slides into the center with no resistance.
2
While the potatoes bake, cook the bacon in a large skillet over medium heat for 6–8 minutes, turning once, until the strips are deep golden and crisp. Transfer to a paper-towel-lined plate, let cool, then crumble into small pieces.

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