Low FODMAP Smoky BBQ Cheddar Potato Skins with Lemon Aioli

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

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.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the potato skins

6 medium russet potatoes (about 6 oz / 170 g each), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
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 note
The 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!