Low FODMAP Italian Herb Potato Skins
Crispy, cheesy, loaded with smoky bacon, and finished with a scatter of fresh scallion greens — these potato skins are the kind of crowd-pleasing appetizer that disappears fast. The trick to getting that satisfying crunch is a double bake: first to cook the potatoes through, then at higher heat to crisp the shells before the toppings even go on. What makes this recipe work so well for a low-FODMAP approach is the use of garlic-infused oil in place of raw garlic or onion, which delivers all that savory depth without the fructans that cause trouble. Scallion greens are used instead of the whole stalk — a small but important detail that keeps things gut-friendly while still adding a fresh, mild bite on top. The herb blend of oregano, basil, thyme, and smoked paprika gives every skin a bold Italian-leaning flavor that feels anything but restricted. Melted cheddar and crumbled bacon bring the richness, and a dollop of sour cream on the side rounds it all out. This one serves four and is genuinely easy to pull off on a weeknight or game day.
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Learn more →Ingredients
4 servings
- 4 medium russet potatoes (about 8 oz / 225 g each), scrubbed
- 2 tbsp garlic-infused oil, divided
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cheddar cheese, shredded
- 4 strips bacon, cooked and crumbled
- 3 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.
For serving
- ½ cup sour cream, for serving (optional)
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 and 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 cool for 10 minutes, until cool enough to handle. Line a baking sheet with foil. Increase the oven temperature to 425°F (220°C).
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