Prep Time: 5 minutes
Baking Time: 10 minutes
Makes 2 servings
Description of Fody's Low FODMAP BBQ Chicken Stuffed Potatoes
Transform leftover chicken into an easy, flavorful Low FODMAP meal with Fody’s BBQ Chicken Stuffed Potatoes. Ready in about 15 minutes, this recipe features fluffy microwave “baked” potatoes topped with shredded BBQ chicken and Low FODMAP amounts of cheddar cheese, sour cream (up to 2 tablespoons are Low FODMAP), and sliced green onion tops. Try substituting Fody’s Maple or Chipotle BBQ sauce for a slightly different twist.
Fody's Low FODMAP BBQ Chicken Stuffed Potatoes Ingredients:
- 2 medium russet potatoes, scrubbed well under running water
- 1 teaspoon Fody’s Low FODMAP Garlic-Infused Olive Oil, divided
- Kosher or sea salt
- 1 cup shredded or diced cooked chicken
- ¼ cup Fody’s Original BBQ Sauce
- 2 tablespoons water
- ⅛ teaspoon Fody’s Vegetable or Chicken Soup Base
- ¼ cup shredded cheddar cheese, divided
- 2 tablespoons sour cream, divided
- 2 tablespoons sliced green onion tops (only the greens are Low FODMAP), divided
- Freshly cracked black pepper
Directions for Fody's Low FODMAP BBQ Chicken Stuffed Potatoes
Using a fork, pierce each potato several times on all sides. Rub each potato with ½ teaspoon Fody olive oil, sprinkle with salt, and place on a microwave-safe plate. Microwave for 4 minutes. Flip the potatoes and microwave for another 3 minutes or until fork-tender. Cooking time will vary depending on microwave power and size of potatoes. If the potatoes are not fully cooked after 7 minutes, continue microwaving in 1-minute increments until fork-tender. Allow the potatoes to cool for 3-4 minutes, or until able to handle.
Meanwhile, in a medium saucepan, heat shredded chicken, Fody BBQ sauce, water, and soup base over medium to medium-high heat until warm.
After the potatoes have cooled slightly, carefully slice each potato in half lengthwise, stopping about a ¼-inch from the bottom to keep the two sides intact. Using a fork, fluff the insides.
Sprinkle 2 tablespoons shredded cheddar cheese (or your preferred Low FODMAP cheese) inside of each fluffed potato. Microwave for 30 seconds to melt the cheese. If the cheese hasn’t melted, continue microwaving in 15-second increments until melted.
Top each potato with half of the BBQ chicken mixture, 1 tablespoon sour cream, 1 tablespoon of sliced green onion tops, and black pepper. Serve warm.
About the Chef
Em Schwartz, MS, RDN, LD is a registered dietitian, recipe developer, and creator of the low FODMAP recipe website, Fun Without FODMAPs. She has completed Monash University’s FODMAP training for dietitians. Em enjoys combining her nutritional science background, personal experience with IBS, and love of food to create easy low FODMAP recipes and help you live well with IBS. Find more on Fun Without FODMAPs.