Low FODMAP Microwave Baked Potato

Total time17 min

Prep time3 min

Cook time12 min

A humble baked potato is exactly the kind of low-key comfort food that fits beautifully into a gentle, low FODMAP kind of week. This version skips the oven entirely, using the microwave to steam two russet potatoes into a fluffy, tender interior in well under twenty minutes. A quick rub of olive oil and a sprinkle of kosher salt before cooking gives the skin a slightly crisp, savory edge, while piercing the potato lets steam escape so the center cooks through evenly. Once it's fork-tender, a lengthwise slit and a good fluffing with a fork open it up into that classic craggy, steamy texture everyone wants from a baked potato. Finish it with a pat of butter, a scattering of shredded cheddar, and a handful of chopped chives or scallion greens for a fresh, savory bite. It's an easy, satisfying side or light meal that slots right into a low FODMAP plate without any fuss.

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Ingredients

2 servings

2 medium russet potatoes (about 8 oz each)
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1 tsp olive oil
¼ tsp kosher salt

For serving

2 tbsp unsalted butter (optional)
sour cream, to taste (optional)
shredded cheddar cheese, to taste (optional)
sliced chives or scallion greens, to taste (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Scrub the potatoes under cold water and pat them completely dry with paper towels. Rub each potato all over with the olive oil, then sprinkle evenly with the kosher salt.
2
Pierce each potato 8–10 times all over with a fork, going about 1/2 inch deep, to allow steam to escape during cooking.

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