Low FODMAP Potato Skins

Baked potato skins are a favorite party food in our house. These delicious low FODMAP (and fructose intolerant safe) skins are the perfect choice to add to your tailgate, Super Bowl party or movie night. Our favorite toppings for these low FODMAP potato skins are lactose free cheddar cheese, green onion, avocado, fresh herbs, and of course, bacon. If you’ve got some picky eaters (raises hand!) you can set up a toppings bar so everyone can add what they want to the potato skins once they’re cooked.

25 different toppings in bowls
A topping bar can also be a great way to use up leftovers! You’d be surprised what your kids will put on a potato skin!
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low FODMAP potato skins with cheese and bacon

Low FODMAP Potato Skins

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  • Yield: 12 servings 1x



6 russet potatoes

4 Tbsp olive oil

Salt and pepper

1 cup cheddar cheese

1/2 cup bacon, cooked and chopped coarsely 


Preheat oven oven to 350.

Prick russet potatoes with a fork and rub with 2 Tbsp olive oil (or you could even use garlic infused oil).

Rub the potatoes with coarse salt and pepper. This is really important to give you a crispy skin.

Bake potatoes for at least an hour, check  to make sure they are soft in the middle. Add additional time if needed.

When cool enough to handle, cut each in half and scoop out flesh. Save that for mashed potatoes!

Preheat oven to 425 degrees.

Brush the insides of the potato skins with remaining 2 Tbsp olive oil. Place them cut side down on a baking sheet. Bake for 10-15 minutes. Flip them over and bake for another 5 minutes until the top is nicely browned.

Remove from the oven and top each with shredded sharp cheddar cheese and bacon bits. Place back into oven to melt cheese for five minutes.

Add toppings as desired and serve immediately. 

  • Author: Karina K.
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If you try these low FODMAP potato skins at your next party, let me know what toppings your kids prefer!

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