Thanks to a diagnosis of IBS, I am attempting to embark on a diet that combines C&B-free diet with the low FODMAP diet. I’m new to this diet and still making tons of mistakes, but in theory this recipe, along with several others that I’m planning on posting, should be safe for FODMAP diet followers, as well as being very tasty for those on a the standard C&B-free diet.
Ingredients per person
1 large or 2 small/medium potatoes
1 tbsp butter
3-4 tbsp grated cheddar cheese
1/2 tsp paprika or chilli flakes or black pepper (depending on how hot you like your food & if you are sensitive to chilli)
- Prepare the potatoes, and in a microwave or conventional oven, cook until soft.
- Cut potatoes in half. Scoop out three quarters of the soft potato centre and place in a dish. Put potato skin shells on an oven proof plate or tray.
- Beat the egg and add to the dish of soft potato along with the cheese, butter and chilli/paprika/pepper. Mix well, and heap spoonfuls of the mixture back into the potato skin shells.
- Bake in a hot oven for around 8 – 10 minutes or until the top of the potatoes is well browned and bubbling.
- Serve hot.
variations – bacon can be added. Any cheese that melts well can be used in place of cheddar. Parmesan cheese can be grated onto the top of the potatoes before browning.
This can be served by itself or as a side dish along with pork or lamb chops and steamed safe vegetables, or else with a salad made using lettuce, cucumber and green spring onions.