Potato skins top the list of "most frequently ordered appetizers" at pubs and restaurants. No wonder—they are both hearty and tasty.
Our low-FODMAP version, which you can make at home, is IBS-friendly. Not only that, using extra-virgin olive oil to oven-fry the potatoes instead of cooking them in a deep-fat fryer keeps it extra healthy. We've pulled out all the stops to add flavor to these potato skins without the FODMAPs.
Infusing oil with the flavor of garlic, as demonstrated in this recipe, is a favorite technique for low-FODMAP cooking. Using extra-special tomatoes, balsamic vinegar, fresh herbs, and hand-grated Parmesan keep things IBS-friendly while delighting the tastebuds!
Ingredients
3 medium russet potatoes (1 pound 5 ounces total)2 fresh garlic cloves
2 tablespoons extra virgin olive oil
14.5-ounce can fire-roasted, diced unsalted tomatoes, drained
1 tablespoon balsamic vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ cup chopped fresh basil, plus extra for garnish
½ cup freshly grated parmesan cheese
Preparation
Preheat the oven to 400F.Scrub the potatoes to remove dirt, and pierce each one several times with a fork to allow steam to escape. Place them on a baking tray and bake until fork tender, 45 to 50 minutes. Remove the potatoes from the oven and let cool until they are safe to handle about 10 minutes.
While the potatoes bake, infuse the oil with garlic. Cut garlic cloves into large pieces. In a medium saucepan, sauté the garlic over medium heat in the olive oil until it begins to brown. Discard the garlic. Pour all but 1 teaspoon of the oil into a small bowl and set aside.
To the oil remaining in the pan, add the drained tomatoes, balsamic vinegar, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to keep warm.
When the potatoes are cool enough to handle, cut them in half lengthwise. Using a large spoon, scoop some of the white flesh of the potato out, leaving the skins just over ¼-inch thick. Refrigerate the scooped-out potato flesh for another use.
Place the potato halves on an ungreased baking tray and brush them on all sides with the reserved garlic-infused oil. Return them to the oven until crispy and brown, about 20 minutes.
Just before serving, stir the chopped basil into the tomato mixture. Spoon the sauce into each of the potato skins. Sprinkle the filled potato skins with ¼ cup of freshly grated parmesan cheese and extra chopped basil, if desired.
To the oil remaining in the pan, add the drained tomatoes, balsamic vinegar, salt, and pepper. Bring to a boil over medium-high heat, then reduce heat to keep warm.
When the potatoes are cool enough to handle, cut them in half lengthwise. Using a large spoon, scoop some of the white flesh of the potato out, leaving the skins just over ¼-inch thick. Refrigerate the scooped-out potato flesh for another use.
Place the potato halves on an ungreased baking tray and brush them on all sides with the reserved garlic-infused oil. Return them to the oven until crispy and brown, about 20 minutes.
Just before serving, stir the chopped basil into the tomato mixture. Spoon the sauce into each of the potato skins. Sprinkle the filled potato skins with ¼ cup of freshly grated parmesan cheese and extra chopped basil, if desired.
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