This hearty Low FODMAP Baked Potato is made with russet potatoes, garlic-infused olive oil, unsalted butter, lactose-free sour cream, and sharp cheddar cheese. This recipe creates a fluffy interior with perfectly crispy skin, topped with savory scallion greens. The result is a comforting and creamy main course or side dish that is safe for sensitive stomachs. It is perfect for a cozy weeknight dinner and makes enough for four people.

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Low FODMAP Baked Potato Ingredients

4 medium russet potatoes (about 150–200 g each)
2 tbsp garlic-infused olive oil (divided)
4 tbsp unsalted butter
1 cup lactose-free sour cream
1/2 cup shredded cheddar cheese
1/4 cup chopped green tops of scallions (green parts only)
2 tbsp chopped fresh chives (optional)
Salt, to taste
Freshly ground black pepper, to taste
Optional Add-ons: 4 tbsp cooked bacon bits, 2 tbsp chopped fresh parsley

How To Make Low FODMAP Baked Potato

Preheat the oven: Turn your oven on to 200°C (400°F). Line a baking tray with baking paper or lightly oil it to prevent sticking.
Prep the potatoes: Wash and scrub the potatoes thoroughly to remove dirt, then dry them with a clean towel. Use a fork to poke holes all over each potato about 6 to 8 times to let steam escape while baking.
Season the skins: Drizzle about 1 tablespoon of the garlic-infused oil over the potatoes and rub it into the skins. Sprinkle generous amounts of salt and a little pepper over them, then place them on the baking tray.
Bake the potatoes: Place the tray in the oven and bake for 45 to 60 minutes. The potatoes are done when the skins are crisp and a fork slides into the center easily.
Prepare the toppings: While the potatoes bake, take the butter, lactose-free sour cream, and cheddar cheese out of the fridge to reach room temperature. Chop the scallion greens (remember to use only the green tops) and chives.
Cut and fluff: Once baked, let the potatoes sit for 5 minutes so you can handle them safely. Slice a slit down the center lengthwise, then squeeze the ends toward the center to pop them open and fluff the inside with a fork.
Add butter and season: Place 1 tablespoon of butter into the hot center of each potato. Sprinkle with a little more salt and pepper, allowing the butter to melt into the fluffy potato flesh.
Add creamy toppings: Spoon about 2 tablespoons of lactose-free sour cream and 2 tablespoons of shredded cheddar cheese onto each potato. Drizzle lightly with the remaining garlic oil if you want extra flavor.
Finish with fresh toppings: Garnish generously with the green scallion tops, chives, and bacon bits if you are using them. Serve the potatoes warm immediately.

Recipe Tips

Choose Russet Potatoes: Russet potatoes have a high starch content. This is essential because it ensures the inside gets light and fluffy while the skin gets crispy. Waxy potatoes will not give you the same texture.
Use Green Scallion Tops Only: The white bulb of the scallion contains high fructans, which can trigger IBS symptoms. The green tops provide a great onion flavor but remain low FODMAP.
Garlic Oil Safety: Using garlic-infused oil gives you savory garlic flavor without the actual garlic pieces. Garlic pieces are high FODMAP, but the flavor compounds infuse into the oil without the fermentable sugars.
Dry the Potatoes: Make sure the potatoes are completely dry after washing them. If they are wet, they will steam in the oven instead of bake, resulting in soft skins rather than crispy ones.

What To Serve Low FODMAP Baked Potato

These loaded potatoes are filling enough to be a meal on their own, but they also work great as a side dish. Serve them alongside a simple grilled steak or roasted chicken breast seasoned with herbs. For vegetables, steamed green beans or roasted carrots with maple syrup make excellent, stomach-friendly pairings. A fresh green salad with a simple vinegar and olive oil dressing also helps cut through the richness of the cheese and sour cream.

How To Store Low FODMAP Baked Potato Leftovers

Refrigerate: If you have leftovers, it is best to store the baked potato and the toppings separately. Store the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before adding fresh toppings.
Freeze: It is not recommended to freeze fully loaded potatoes, as the sour cream and dairy can separate and become grainy. However, you can freeze plain baked potatoes wrapped in foil for up to 3 months.

Low FODMAP Baked Potato Nutrition Facts

Calories: 460 kcal
Total Fat: 28g
Saturated Fat: 14g
Cholesterol: 75mg
Sodium: 310mg
Total Carbohydrate: 45g
Dietary Fiber: 3g
Sugars: 2g
Protein: 9g

Frequently Asked Questions

Can I use a microwave instead of an oven? Yes, you can cook the potato in the microwave for about 8-10 minutes to save time. However, the skin will be soft rather than crispy. For the best texture, the oven is recommended.
Is cheddar cheese low FODMAP? Yes, cheddar cheese is naturally low in lactose. During the cheese-making process, most of the lactose is drained away or consumed by bacteria, making it safe for most people on a low FODMAP diet.
Can I make these ahead of time? You can bake the potatoes ahead of time and store them in the fridge. When you are ready to eat, reheat the potatoes until they are hot throughout, and then add your fresh toppings just before serving.
Why do I need to poke holes in the potato? Poking holes allows steam to escape from inside the potato as it heats up. If you skip this step, the pressure can build up inside, potentially causing the potato to explode in your oven.

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