Low FODMAP Loaded Baked Mini Potatoes
These bite-sized loaded potatoes are everything you love about a classic steakhouse side — crispy golden edges, melted cheddar, smoky crumbled bacon, and a cool dollop of sour cream — scaled down into two-bite party-perfect pieces. The hardest part of pulling off a dish like this on a sensitive gut protocol is usually the toppings, where onion and garlic tend to sneak in and cause trouble. Here, the green tops of scallions stand in for that sharp allium flavor without the fructan load, and lactose-free sour cream keeps the creamy finish firmly in the safe zone. Baby potatoes are roasted cut-side down until deeply golden, then flipped and blanketed with shredded cheddar that melts and bubbles right in the oven — no complicated technique required. A dusting of smoked paprika at the end adds a subtle warmth that makes the whole platter look like it came from a restaurant kitchen. This recipe serves 6, so it's an easy crowd-pleaser for game day, a dinner party, or just a weekend snack spread where everyone can grab a few without overthinking it.
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Learn more →Ingredients
6 servings
For the potatoes
- 1.5 lb baby potatoes (about 24 small potatoes)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the topping
- 6 strips bacon
- ¾ cup cheddar cheese, shredded
- ½ cup sour cream
- 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 tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Halve the baby potatoes lengthwise and toss them in a large bowl with the olive oil, salt, and pepper until evenly coated. Arrange cut-side down in a single layer on the prepared baking sheet.
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