Low-FODMAP Taco Stuffed Baked Potatoes; Gluten-free

Hey loyal FODMAPPERS, I have a super delicious, Mexican inspired low-FODMAP recipe.

Low-FODMAP Taco Stuffed Baked Potatoes.  YES!

Low-FODMAP Taco Stuffed Baked Potatoes are a straightforward, filling and delicious meal for the whole family, that won’t break the bank 🙂

I love to use versatile infused oils (tolerated on the low-FODMAP diet) to provide all the taste you remember.  Just wait till you try these low-FODMAP Taco Baked Potatoes.  YUMMY.

You may also love:

• Low-FODMAP Southwest Salad with Southwest Dressing
• Low-FODMAP Tacos
• Low-FODMAP Grilled Flank Steak Tacos
• Low-FODMAP One-Pan Beef and Cheese Macaroni
• Low-FODMAP Mexican Skillet with Rice and Beef

Or check out over 550 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Taco Stuffed Baked Potatoes; Gluten-free

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting

Serves 4

Prep time: 20 min plus cooling

Cook time: 85-100 min

Total time: About 2 hours

Bake: 450 F, then 350 F

Ingredients

• 4 large Russet baking potatoes (about 275 g each)
• 1 pound lean or extra lean ground beef
• 1 tablespoon low-FODMAP certified Taco Seasoning
  • You may also substitute 1 & 1/2 teaspoons of ancho chili powder, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon cayenne, and 1/4 teaspoon oregano
• 1/4 cup water
• 2 tablespoons shallot or garlic infused olive oil; divided
  • For tips on shopping for these oils, see my Low-FODMAP Recipe Swap blog
  • Infused oils do NOT contain the FODMAPs and are fine to consume on the low-FODMAP diet
• 1/2 cup lactose-free sour cream, plus extra for serving
• 1/4 cup low-FODMAP milk (such as almond milk or lactose free milk)
• 1 cup shredded cheddar cheese; divided
• Salt and pepper to taste
• Baking spray
• Olive oil and generous amount of sea salt for rubbing potatoes prior to baking
• For serving:
  • 4 green onions, tips only
  • 1/2 cup Sassy low-FODMAP Salsa, prepared (or other low-FODMAP brand of salsa, avoid store bought salsa as they contain onion and garlic)
  • Chopped tomatoes

Directions

• Preheat oven to 450 degrees. Coat a large rimmed baking sheet with aluminum foil and spray with baking spray
• Scrub potatoes and prick several times with a fork (THIS IS IMPORTANT SO THEY DON’T EXPLODE)
• Rub potatoes in olive oil and sprinkle or rub sea salt outside of skins (the salt helps the skins have great flavor!)
• Bake for about 60 minutes, until soft
• Meanwhile, cook ground beef using 1 tbsp infused oil in a nonstick pan over medium-high heat until beef is cooked through (about 7 minutes)
  • Break it into small pieces as it cooks
• Add taco seasoning and 1/4 cup water. Cook for 1 minute. Remove from heat.
• Split the cooked taco beef into 2 even portions and set aside for later
• Once potatoes are baked, remove and turn oven down to 350 F
• Let potatoes cool 10-15 minutes until you can handle them.
• With each potato, either cut a small slit in the top, or cut a small oval from the top of the potato
  • This video is useful to show you how to cut off just a bit of the top and scoop out the middle
  • I thought this technique made a nicer edge and professional appearance!
• Scoop potato pulp out and place in a large bowl. Add lactose-free sour cream, remaining 1 tbsp infused oil and low-FODMAP milk and mash until smooth
• Stir in HALF of the taco beef mixture
• Fold in 3/4 cup of the cheddar cheese
• Taste filling and add salt/pepper as needed
• Spoon the potato mixture evenly back into the 4 skins. They will be overstuffed. Place back on the pan or in a baking dish
• Bake at 350 F for 20 to 25 minutes
• Once cooked, spoon remaining beef and cheese on top, then serve with green onion tips, chopped tomatoes, sassy low-FODMAP salsa, and additional lactose-free sour cream

Low-FODMAP Taco Stuffed Baked Potatoes are a full low-FODMAP meal!! So satisfying 🙂