Low FODMAP Salsa Verde Feta Potato Skins with Maple Mustard
Crispy, golden potato skins loaded with bright herby salsa verde, creamy crumbled feta, and a sweet-tangy maple mustard drizzle — this is the kind of appetizer that disappears before it even hits the table. The skins go through a double bake at high heat, so you get genuinely rigid, crunchy shells rather than the soggy, limp versions you might remember from a chain restaurant. Managing garlic is one of the trickier parts of keeping a recipe gut-friendly, and the salsa verde here solves that neatly by using garlic-infused oil, which delivers all the savory depth without the fructans that cause problems. The scallion greens — not the white bulb — add a mild oniony finish that works the same way. Capers, fresh parsley, and basil round out the salsa verde with a punchy, Mediterranean brightness that plays beautifully against the salty feta. The maple mustard comes together in about thirty seconds and adds a sticky, slightly spicy contrast that ties every element together. Serves four, and honestly, you may want to double it.
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz each), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the salsa verde
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- ½ cup fresh basil leaves, loosely packed
- 3 tbsp garlic-infused oil
- 2 tbsp capers, drained and roughly chopped
- 1 tbsp lemon juice
- ¼ tsp salt
For the topping
- 3 oz feta cheese, crumbled (about ¾ cup)
- 3 tbsp scallion green tops, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
For the maple mustard
- 3 tbsp pure maple syrup
- 2 tbsp dijon mustard
- 1 tsp lemon juice
- 1 pinch cayenne pepper (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. 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. Halve each potato lengthwise. Using a spoon, scoop out the flesh, leaving a 1/4-inch shell of potato all around. Reserve the scooped flesh for another use.
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