Low-Residue, Low-FODMAP, Dairy-Free Cheesy Baked Potato Skins
Today I'm back with a super simple recipe that I always make if I am on a low-residue diet. These cheesy potato skins only use a handful of ingredients, are low in fiber and fat, and make the perfect side dish (great for chicken or fish) or can just be enjoyed alone.
You can keep them super simple or add in some of my favorite toppings to make them into a whole meal or lunchtime option. I usually make them with regular potatoes but you can also use sweet potatoes (or a mix). This recipe is suitable for anyone on a low-residue or low-FODMAP-friendly diet.
Ingredients for low-residue, low-FODMAP potato skins
- 2 medium-sized potatoes (or sweet potatoes)
- 2 tablespoons of dairy-free spread
- 50g dairy-free cheese
- A handful of chives
If you want to make more of a meal of this dish, you might also want to layer your potatoes with ingredients such as avocado, thin ham, cooked chili, vegan meat replacement, or smoked salmon.
Directions for dairy-free cheesy baked potato skins
- Wash potatoes, pierce with a fork, and put in the microwave for 15 minutes (check after 10)
- After this, potatoes should be soft on the inside and firm on the outside.
- Cut in half lengthways and scoop out all of the potatoes' insides into a mixing bowl so you're just left with the skin.
- Add your butter, 2/3rds of the cheese, and chives then stir well until coated. You may also want to add and stir in additional toppings here too.
- From your mixing bowl, add your mixture back into the potatoes. Fill each potato skin with the mixed mixture.
- Then sprinkle the remaining cheese on top.
- Cook in the oven for 30 minutes until soft and cheesy!
- Serve alone or as a side dish to fish, chicken, or vegetables.
- calories: 282
- carbohydrates: 34.5g
- dietary fiber: 5.2g
- sodium: 93mg
- total fat: 5.1g
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