Description
These low FODMAP twice-baked potatoes are the perfect sidekick for your next meal. With a silky texture and a deep, rich flavour, you’ll forget they’re low FODMAP.
Ingredients
Scale
- 4 russet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 cup unsalted butter, cut into small pieces
- 1/2 cup lactose-free sour cream
- 4 bacon strips, crumbled
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 3 tsp minced chives, green parts only
- 1/4 cup lactose-free whole milk
- 1/2 cup cheddar cheese, grated – save some for sprinkling
Instructions
- Preheat oven to 400 degrees. Wash and dry potatoes and rub skins with olive oil and salt. Bake for 1 hour or until cooked through.
- Once the potatoes are cooked, reduce the oven temperature to 350 degrees and allow the potatoes to cool off for about 10 minutes. Then, cut a hole in the top of each potato and gently scoop out the insides into a heatproof bowl (make sure not to rip the skin). Add your butter to the bowl and mash the potatoes.
- Once the potatoes and butter have been combined, add the sour cream, bacon bits, salt, pepper, chives, milk, and cheddar cheese to the bowl and mash the mixture again until combined.
- Fill the potato shells with the potato mixture and sprinkle with cheddar cheese. Bake for 15-20 minutes to warm the potatoes, then top with any extra chives and bacon bits. Serve warm.
Notes
It’s much easier to cut the hole in the potato if the skin is crispy. Because if this, you’ll want to cook your potatoes in the oven instead of the microwave.
- Prep Time: 5 minutes
- Cook Time: 80 minutes
- Category: Side Dish
- Cuisine: American