YIELD: 4 SERVINGS
You know those deep-fried potato skins stuffed with bacon, cheese, and sour cream? They may be chain-restaurant staples, but boy, are they addictive! These baked potato “coins” are a healthier, low-FODMAP take on those not-so-good-for-you snacks. And they’re much easier to make. If you’re a fan of twice-baked potatoes—or anything involving crisp potatoes and cheese, for that matter— you’re sure to love them as much as I do.
LOW FODMAP BAKED POTATO COINS Ingredients
- 2 LARGE RUSSET POTATOES (ABOUT 1½ POUNDS, OR 680 G), CUT INTO ¼-INCH (6 MM) SLICES
- 2 TABLESPOONS (28 G) UNSALTED BUTTER, MELTED
- ½ TEASPOON KOSHER SALT
- ¼ TEASPOON FRESHLY GROUND BLACK PEPPER
- 4 SLICES OF BACON, COOKED UNTIL CRISP, THEN DRAINED AND CRUMBLED
- 1 CUP (120 G) SHREDDED CHEDDAR CHEESE
- 2 SCALLIONS (GREEN PARTS ONLY), SLICED
LOW FODMAP BAKED POTATO COINS Steps
- Preheat the oven to 425°F (220°C, or gas mark 7).
- Spray a 9 x 13-inch (23 x 33 cm) baking pan with cooking spray.
- Arrange the potatoes in the bottom of the prepared pan.
- Drizzle with the melted butter and sprinkle with the kosher salt and black pepper.
- Bake for 20 to 25 minutes, stirring once, until the potatoes are easily pierced with a knife.
- Remove the potato coins from the oven.
- Sprinkle them with the bacon and shredded cheddar cheese and bake for 5 minutes more
until the cheese is melted. - Sprinkle with the sliced scallions and serve.
