Low FODMAP Smoky BBQ Cheddar Potato Skins with Lemon Aioli
Crispy, cheesy, smoky, and deeply satisfying, these loaded potato skins are the kind of crowd-pleasing appetizer that feels indulgent without any of the digestive stress. The trick to keeping them gut-friendly lies in a few smart swaps — garlic-infused oil delivers that rich, savory depth you'd expect from a classic BBQ recipe, and only the green tops of scallions are used, both of which are well-established low FODMAP choices. A blend of smoked paprika, cumin, and a touch of cayenne gives the skins a bold, barbecue-forward flavor that makes them genuinely hard to stop eating. The double-bake method — first cut-side down, then flipped — is what gets those edges perfectly crisp before the cheddar goes on, so you're never left with a soggy skin. The lemon aioli is bright and garlicky without relying on actual garlic cloves, making it a dipping sauce you can enjoy freely. This recipe makes four generous servings, so it's just as at home on a game-day spread as it is on a weeknight when you want something a little special. Keep a batch of the aioli in the fridge — you'll find yourself reaching for it long after the skins are gone.
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Learn more →Ingredients
4 servings
For the potato skins
- 6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
- 2 tbsp garlic-infused oil, divided
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cups cheddar cheese, shredded
- 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.
For the lemon aioli
- ½ cup mayonnaise
- 1 tbsp garlic-infused oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed potatoes directly on the oven rack and bake for 45–50 minutes, until a skewer slides through the center with no resistance. Remove and let cool for 10 minutes, until cool enough to handle.
- 2
While the potatoes bake, whisk together the mayonnaise, 1 tbsp garlic-infused oil, lemon juice, lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl until smooth. Cover and refrigerate until ready to serve.
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