Fructose Free Gluten Free Broccoli Cheddar Potato Skins
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Learn more →Ingredients
4 servings
For the potato skins
- 4 medium russet potatoes (about 8 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp kosher salt
- ¼ tsp black pepper
For the filling
- 2 cups broccoli florets, cut into small pieces (about ½-inch)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 tbsp olive oil
- ¼ tsp garlic powder
- ¼ tsp kosher salt
- 1 ½ cups shredded cheddar cheese
- 3 strips bacon, cooked and crumbled (optional)
For serving
- 3 tbsp sour cream
- 2 tbsp sliced scallions, green tops only
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub with 1 tbsp of the olive oil and a pinch of salt. Place directly on the oven rack and bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
- 2
While the potatoes bake, toss the broccoli florets with 1 tbsp olive oil, garlic powder, and 1/4 tsp kosher salt on one end of a baking sheet. Spread in a single layer and roast alongside the potatoes for the last 15 minutes, until the edges are lightly browned and the florets are tender.
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