Low-FODMAP Taco Stuffed Baked Potatoes; Gluten-free

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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 my versatile low-FODMAP Happy Spices Taco Seasoning, as well as infused oils (safe for the low-FODMAP diet) to provide all the taste you remember.  Just wait till you try these low-FODMAP Taco Baked Potatoes.  YUMMY.

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Or check out over 350 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 tested, a single serving should be low-FODMAP based on the ingredients

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 Happy Spices Taco Seasoning
  • 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 safe 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 low-FODMAP Happy Spices 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 🙂

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