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LunchEasyGluten-Free

Loaded Baked Potato

Crispy-skinned russet potato loaded with melted cheddar, bacon, and sour cream. A remission-friendly comfort classic when you can handle more fiber.

Loaded Baked Potato
Total Time
70m
Servings
2
Calories
485
Fiber
4g
Protein
18g
Carbs
52g
Fat
24g
Best ForSafe for Crohn's & UC
RecoveringRemissionPost-Op (Late)J-Pouch

Watch Out For

potato skinmild

Insoluble fiber in skin may irritate inflamed intestines

Tip: Peel skin after baking to reduce fiber by ~50%

sour creammoderate

Contains lactose - 44-70% of IBD patients are lactose intolerant

Tip: Substitute lactose-free sour cream. Maintains flavor and texture.

baconmoderate

Processed meat associated with increased IBD risk and potentially poorer outcomes

Tip: Use turkey bacon (less processed) or omit entirely. Add sautéed spinach instead.

high fat contentmild

Combined butter, cheese, sour cream, and bacon may worsen diarrhea during active disease

Tip: Reduce butter to 1 tsp, use reduced-fat cheddar, go light on sour cream

Ingredients

  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP
  • Moderate FODMAP
  • Low FODMAP
  • Low FODMAP
  • Low FODMAP

Instructions

  1. Preheat oven to 400°F (200°C).

    400°F (200°C)Equipment: oven

  2. Scrub potatoes under running water and pat completely dry with a towel.

  3. Poke 6-8 holes across each potato with a fork to allow steam to escape.

    Tip: Steam vents prevent pressure buildup and exploding potatoes

  4. Rub each potato with olive oil, then sprinkle generously with salt on all sides.

  5. Place potatoes directly on the middle oven rack for maximum air circulation.

    Equipment: oven rack
    Tip: Direct rack placement gives better air circulation than a baking sheet

  6. Bake for 50-60 minutes, until a fork slides easily into the thickest part and the skin is crispy.

    400°F (200°C)

  7. Remove from oven and let cool for 5 minutes to allow steam to settle.

  8. Cut a deep slit lengthwise down the center of each potato, stopping about 1/2 inch from the ends.

  9. Squeeze both ends firmly toward the center to open the potato and expose the fluffy interior.

    Tip: This creates a wide opening and fluffy interior texture

  10. Drop 1 tablespoon butter into each potato and fluff the interior with a fork, mixing in the melting butter.

  11. Layer on the shredded cheese first (it melts from the potato's heat), then top with bacon, sour cream, and sliced green onions.

    Tip: Cheese first so it melts from residual heat

  12. Season with salt and pepper to taste and serve immediately while hot.

Notes

Storage

Store baked potatoes and toppings separately in airtight containers for up to 3 days. Reheat potatoes in a 350°F (175°C) oven for 15-20 minutes to restore crispiness. Add toppings fresh after reheating.

Potato size

Look for large russets weighing about 8-10 oz (225-285g) each. Smaller potatoes cook faster but yield less filling.

Crispy skin

The oil-and-salt coating creates a crispy, flavorful skin. If potato skins irritate your gut, peel them off after baking and enjoy just the fluffy interior.

Microwave shortcut

Microwave on high for 8-10 minutes, then transfer to a 400°F oven for 10-15 minutes to crisp the skin. Saves about 30 minutes.

Bacon substitute

Turkey bacon is a leaner alternative. For vegetarian, skip bacon entirely and add sautéed spinach or roasted vegetables for extra nutrition without processed meat.

Lactose-free swap

Use lactose-free sour cream and aged cheddar (naturally very low in lactose) if dairy is a trigger. Both substitutions maintain classic flavor.

IBD Considerations

Diet Protocol Compliance

How this recipe fits common IBD dietary approaches

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