Baked Potatoes with Coleslaw FodMap Recipe

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…

Baked Potatoes with Cos Coleslaw FodMap Recipe

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.

Let me know what you think?

Baked Potatoes with Cos Coleslaw FodMap Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 6

Baked Potatoes with Cos Coleslaw FodMap Ingredients

  • 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
  • reduced-fat sour cream, optional

Baked Potatoes with Cos Coleslaw FodMap Method

  1. Preheat oven to 200°C.
  2. 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
  3. 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.
  4. Soften the butter with a fork or spoon and mix in the parsley and salt.
  5. 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.
  6. 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
  7. Cos coleslaw, and sour cream if using.