Loaded Baked Potato

A low FODMAP loaded baked potato with a crisp salted skin, butter, cheddar, bacon, sour cream, chives, and scallion greens.

Prep 10 min

Cook 1 hr 10 min

Serves 4

Gluten-free

Ingredients

Potatoes

• 4 russet potatoes (about 280 g each)
• 1 tablespoon olive oil
• 1 teaspoon flaky or coarse salt

Toppings

• 4 slices bacon (with no onion or garlic on the label), cooked crisp and crumbled
• 2 tablespoons (28 g) butter
• 1 cup (100 g) shredded sharp cheddar
• 1/2 cup (120 g) sour cream or lactose-free sour cream
• 2 tablespoons chopped chives
• 2 tablespoons sliced scallion greens (green parts only)
• Salt and black pepper, for the insides

Instructions

Bake

1. Heat the oven to 425°F (220°C) with a rack in the middle.
2. Scrub the potatoes, dry them well, and prick each 6 to 8 times with a fork.
3. Rub with the olive oil and salt and set directly on the oven rack, with a sheet of foil on the rack below to catch drips.
4. Bake 55 to 65 minutes, until the skins are crisp and a skewer slides into the center with no resistance, about 205°F (96°C) inside.

Load

1. Slice each potato lengthwise down the middle, then press the ends toward the center to open it.
2. Fluff the insides with a fork and add 1/2 tablespoon of butter and a pinch of salt and pepper to each.
3. Top each with 1/4 cup of cheddar and return to the oven for 2 to 3 minutes, until melted.
4. Finish each with 2 tablespoons of sour cream, the bacon, chives, and scallion greens.

Tips & Substitutions

• Sour cream portion. Regular sour cream is low FODMAP at 2 tablespoons, the amount on each potato here. Use lactose-free sour cream if you want more.
• Air fryer. Cook oiled potatoes at 400°F (200°C) for 40 to 45 minutes, turning once.
• Vegetarian. Skip the bacon and add steamed broccoli heads, up to 3/4 cup (75 g) per potato.
• Make it a meal. Top with leftover pulled pork or 1/2 cup of low FODMAP chili.
• Read the bacon label. Plain cured bacon is fine, but some brands add onion powder or "natural flavors."

Why This Works

Potatoes. Russet potatoes have no detectable FODMAPs, so the portion is limited only by the toppings.

Hard cheese. Aged cheddar is naturally very low in lactose.

Chives and scallion greens. They give the onion flavor a loaded potato needs, and both are low FODMAP.

Storage

Refrigerate plain baked potatoes, covered, for up to 4 days, and add fresh toppings after reheating. Reheat in a 400°F (200°C) oven for 15 to 20 minutes, until hot through, 165°F (74°C). Freezing makes the texture grainy, so it is not recommended.