A delicious side dish that’s simple, but it does take some time (i.e. a weekend side dish). It pairs very well with meatloaf!
Low Fodmap Twice Baked Parmesan Potatoes
Delicious potatoes that complement many dishes!
Ingredients
Potatoes
- 4 russet potatoes
- 1/3 cup almond milk
- 6 tbsp butter
- 1/2 tbsp garlic olive oil
- 1 tsp fresh rosemary, finely chopped
- 3 oz shredded parmesan cheese
- Salt & pepper to taste
Toppings
- 4 oz shredded parmesan cheese
- 4 tbsp chives, chopped
- lemon slices
Instructions
- Preheat oven to 400℉. Place a sheet of parchment paper or foil on a cookie sheet.
- Rinse potatoes and use a fork to prick several spots around each potato.
- Place on the middle rack in the oven. Cook until potatoes are soft when you squeeze with an oven mit, roughly 60 minutes depending on your oven and the size of the potatoes.
- Take potatoes out of the oven and allow to cool enough so you can touch them.
- Cut the potatoes in half lengthwise. Carefully scoop out the flesh of the potato and place in a large mixing bowl. To keep the shape of the potato, ensure there is a thin layer of flesh against the potato skin.
- Add almond milk, butter, garlic olive oil, rosemary and shredded parmesan cheese and beat with a hand mixer until smooth. Add salt and pepper to taste.
- Switch oven to the Broil setting and select High. Place potato halves back on the cookie sheet.
- Scoop mixture into potato skins and sprinkle 1/2 oz parmesan cheese over each potato half. Cook in oven until parmesan cheese starts to brown slightly, roughly 5 minutes.
- Remove potatoes from the oven, top each potato half with 1/2 tbsp of chives and serve with lemon slices. Limit a serving to a potato half.
Tried this recipe?Let us know how it was!