Loaded Potato Skins
A SIBO friendly version of this game day staple.
- 4 russet potatoes, scrubbed well
- Olive oil
- 8 oz bacon, cut into 1/4" strips
- 4-6 oz Parmesan, cheddar, or gruyere cheese
- 1 bunch scallions, thinly sliced
- Salt & pepper
- 1 cup lactose fee sour cream
Preheat the oven to 400°F (200°C).
Rub the potatoes lightly with olive oil and bake on a foil-lined baking sheet until skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer potatoes to a wire rack and let cool for 10 minutes.
While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions.
Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create 4 wedges. Using a small spoon, scoop the flesh from each wedge leaving 1/4 inch or more of the flesh.
Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under broiler until cheese is bubbling. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate.
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.