Loaded Baked Potato with Scallion Greens
This comforting Loaded Baked Potato with Scallion Greens offers a delicious and low-FODMAP twist on a classic, featuring a perfectly baked potato topped with creamy lactose-free Greek yogurt, sharp cheddar, and fresh, mild scallion greens.
For 1 serving
Preheat your oven to 400°F (200°C). Wash the russet potato thoroughly under cold running water and scrub off any dirt. Pat it completely dry with a paper towel.
Prick the potato all over with a fork 6-8 times. Rub the potato with olive oil, then sprinkle generously with salt and black pepper, ensuring an even coating.
Place the prepared potato directly on the oven rack in the preheated oven. Bake for 50-70 minutes, or until the skin is crispy and the interior is very tender when squeezed (use oven mitts!).
While the potato bakes, prepare your toppings: finely chop the dark green parts of the scallions, discarding the white and light green parts for a low-FODMAP option. Shred the cheddar cheese if not pre-shredded.
Once the potato is cooked, carefully remove it from the oven. Using a sharp knife, make a long slit down the center of the potato, being careful not to cut all the way through the bottom.
Gently squeeze the ends of the potato towards the center to open it up. Use a fork to fluff the hot, steamy interior, creating a soft bed for the toppings.
Add the shredded cheddar cheese directly into the hot potato, allowing it to melt slightly from the residual heat.
Top with a generous dollop of lactose-free plain Greek yogurt, followed by a mountain of finely chopped scallion greens. Serve immediately and enjoy!
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Crispy Skin Secret: For an extra crispy skin, after baking, increase the oven temperature to 450°F (230°C) and bake for another 5-10 minutes, or until the skin is deeply golden and crackly.
- 2Microwave Shortcut: If short on time, microwave the pricked potato for 5-10 minutes, flipping halfway, until tender. Finish in a 400°F (200°C) oven for 10-15 minutes to crisp the skin.
- 3Cheese Melt: For maximum melt, add the cheese to the hot potato immediately after fluffing. You can even pop the potato back into the oven for 1-2 minutes after adding cheese to ensure it's gooey.
- 4Scallion Freshness: Always use only the dark green parts of scallions for a low-FODMAP diet. Store any extra scallion greens in a damp paper towel in a sealed bag in the fridge to keep them fresh longer.
Adapt it for your goals.
Protein Boost
Add cooked, crumbled bacon bits (ensure low-FODMAP if needed) or shredded cooked chicken for a heartier meal.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh, low-FODMAP herbs like chives or a sprinkle of dried dill for additional flavor.
Spice It UpSpice It Up
A pinch of red pepper flakes or a dash of low-FODMAP hot sauce can add a pleasant kick.
Why this is on our healthy list.
Rich in Fiber
Potatoes, especially with their skin, are an excellent source of dietary fiber, aiding digestion and promoting satiety.
Probiotic Support
Lactose-free Greek yogurt provides beneficial probiotics, which can support gut health and digestion.
Vitamin K from Scallions
Scallion greens are a good source of Vitamin K, essential for blood clotting and bone health.
Frequently asked questions
Russet potatoes are ideal for baking due to their high starch content, which results in a fluffy interior and crispy skin.
