Melbourne is such a haven for food lovers. From fine dining in restaurants that are amongst the best in the world, to the many inexpensive cafes that serve up great tasting dishes of uncountable cuisines, there is something for everyone.
I was thinking back to my student days when I had lunch at a Richmond cafe called The Baked Potato. As the name suggests they were dishing up baked potatoes by the dozens served with a variety of different toppings to choose from. If my memory serves me well, I think I ate my potato with a kidney bean chilli, cheese, some coleslaw and sour cream. I remember being well satisfied with this meal; it was hot, filling and oh, so tasty.
These days however, I don’t think I would be ordering quite the same dish with kidney beans and the cabbage in the coleslaw. So I got to thinking about how I would construct a low FODMAP baked potato…
…A little butter to melt over the hot potato is always a yummy start, but how about some chopped herbs to liven it up? A quick sauté of lean bacon, capsicum and corn could be good. Now for some fresh salad; I know I don’t tolerate cabbage very well so I think I will try using a sturdy Cos lettuce in its place. A sprinkle of grated cheese and a little sour cream will finish it off nicely…I think this will work well.
I don’t know if The Baked Potato cafe still exists, but I think this could be a good low FODMAP addition to their menu. Let me know what you think?
Baked Potatoes with Cos Coleslaw
For a vegetarian option, simply leave the bacon out and perhaps throw in a few chopped mushrooms if you can (mushrooms contain mannitol which may not be tolerated by some people).
6 potatoes approximately 200g each
1 baby Cos lettuce
1 medium carrot
2 tablespoons mayonnaise
2 teaspoons hot water
2 tablespoons unsalted butter
1 tablespoon finely chopped parsley
pinch of salt
2 teaspoons olive oil
5 shortcut rindless bacon rashes
½ red capsicum
1/3 cup frozen corn kernels
1 cup (100g) grated reduced-fat cheese
reduced-fat sour cream, optional
Preheat oven to 200°C. Wash potatoes and pierce each one with a fork 6 times. Place directly on an oven rack and bake for 1 hour or until tender.
Wash and finely shred the lettuce and grate the carrot; combine in a bowl. Mix the mayonnaise and hot water and set aside to cool.
Soften the butter with a fork or spoon and mix in the parsley and salt.
Heat the oil in a fry pan over medium heat and cook the bacon and capsicum 2-3 minutes until it starts to turn golden. Add the corn and heat a further minute until tender.
Just before serving add the mayonnaise to the lettuce and carrot and mix until evenly combined.
Place each potato on a plate and cut a deep cross into each. Divide the parsley butter amongst the potatoes followed by the bacon mixture, grated cheese, Cos coleslaw, and sour cream if using.