The perfect baked potato (low FODMAP)

5 minutes prep • 55 minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves as many as you make! The simplicity of a perfectly baked potato is a wonderful thing. Starchy baking potatoes, red-skinned, yellow-skinned, and purple potatoes contain no FODMAPs, they cook in their own package, and they’re an excellent side course or even a main course when loaded up with some good veggies and protein. I like to bake a few extra and then chop them up and put them in a scramble or a hash for breakfast or lunch.

Ingredients

Russet potatoes (1 per person)

Olive oil (1/2 teaspoon per potato)

Kosher salt or flaky salt (1/2 teaspoon per potato)

Butter (1 teaspoon per potato)

Lactose-free sour cream and chives (optional) for serving

Directions

Preheat oven or smoker to 400 degrees F.

Scrub potatoes and pat dry then drizzle each with a bit of olive oil and use your hands to rub the oil all over the outside of each potato.

Sprinkle generously with Kosher salt or flaky salt.

Place potatoes directly on the oven shelf or smoker grate. Bake for 45-50 minutes. Give the potatoes a squeeze and if you feel the insides give easily, then they are done. If not, cook for another 5-10 minutes until they are done.

Remove them from the oven. Split with a sharp knife to let the steam escape.

Squeeze the potato from the outside to free the “meat” of the potato from the skin and open it up so you can add your toppings. Put a pat of butter on each potato so it melts down into the potato.

Add lactose-free sour cream, chives, and salt and pepper to taste.

Eat and enjoy every bite because you can!

Pro Tip: Make this perfect baked potato a meal by adding steamed broccoli (florets only), some grated extra sharp cheddar cheese, and bacon (or whatever low FODMAP ingredients you have on hand!)

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