2 hours (mostly cooking time) • Gluten-free • Low FODMAP • Serves 4 • These twice-baked potatoes feature a lemon sour cream you’ll want to use on everything! The flavors of this loaded baked potato come together in a rich, filling, and delicious blend. Plan on ½ potato per person and serve with a salad such as our lemony Arugula salad.

INGREDIENTS:

2 - 4 slices of bacon

2 medium-sized Russet potatoes, scrubbed and dried (leave the peel on)

1 tablespoon garlic-infused olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups lactose-free sour cream (or lactose-free Greek yogurt)

1 tablespoon freshly squeezed lemon juice, plus more as needed to taste

1 cup finely chopped green onions (green part only), divided into 3/4 cup and 1/4 cup

½ cup fresh-grated Parmesan

½ cup grated extra sharp cheddar

DIRECTIONS:

Preheat oven to 400°F and line a rimmed baking sheet with foil.

Lay bacon slices close together on the foil and cook until crisp (about 10 minutes).

Cool bacon on paper towels then chop into small pieces and set aside. You may also cook your bacon on the stove or in the microwave. I just find this method the simplest and the least messy!

Make-ahead tip: you can make the bacon ahead of time and refrigerate until needed.

Adjust oven temperature to 475°F and line a rimmed baking sheet with parchment.

Poke potatoes all over with a fork to allow the steam to escape as they cook. Rub the skins with 1 tablespoon oil, then sprinkle with salt and pepper. Place on a parchment-lined baking sheet and cook for 45 to 50 minutes, until skins are crispy and you can insert a knife into the center with very little resistance beyond the skin. Make-ahead tip: You can bake your potatoes a few hours in advance, and just let them sit at room temperature until you’re ready to proceed.

While the potatoes are baking, prepare the sour cream. In a large mixing bowl, whisk together 1/2 teaspoon salt, lemon juice, and sour cream. Taste, and adjust seasoning accordingly with more salt and/or lemon juice as needed. Reserve 1/4 cup of the sour cream mixture for garnish—leave the rest in the large mixing bowl for use when the potatoes come out of the oven.

Once the potatoes are ready to come out, remove them from the oven and turn the oven temperature down to 375°F.

Let the potatoes cool for a couple of minutes until you can handle them. Cut each in half lengthwise, and scoop out most of the softened flesh, leaving about 1/4-inch around the inner peels, and transfer the potato flesh to the large mixing bowl with the sour cream in it. Leave the potato skins on the baking sheet.

Add 3/4 cup chopped green onions and 1/2 cup Parmesan to the bowl. Mix the potato flesh with the sour cream, green onions, and Parmesan until everything is smooth and combined (don’t overmix or it will become gluey). Taste and add additional salt, if needed to make the flavors “pop.” Spoon the mashed potato mixture back into the potato skins, sprinkle the tops with the cheddar and remaining Parmesan, and bake for 15 to 20 minutes, until cheese on top of potatoes is fully melted and bubbling.

Remove the potatoes from the oven and add the bacon pieces to the top. Broil for about 1 minute until the cheese starts to crisp.

To serve, top each potato half with a dollop of reserved sour cream, a sprinkling of chopped scallions, and a dusting of fresh-ground black pepper (optional).

Variations:

Add cooked broccoli (tops only) or sautéed oyster mushrooms to the potato mixture before you put it back in the skin for baking.

Use Japanese sweet potatoes instead of Russet potatoes. Or do one of each! (Just keep the mashed potatoes mixtures separate so as not to blend the flavors)

Use your imagination!

Original recipe inspired by Food52.

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