My gluten free loaded sweet potato skins recipe is back! Plus, it’s still naturally low FODMAP, vegan and dairy free too.
Well, I say it’s ‘back’ because it’s been two years since I wrote this and I think it’s about time for an update. So here’s my new and improved gluten free loaded sweet potato skins recipe…
Actually, apart from a few minor alterations to the spicing, this recipe is pretty much exactly as it was in 2016.
A lot of my life has changed since then, but I guess this recipe has withstood the test of time!
It really is such a classic recipe that works perfectly as a starter or side with a few homemade dips.
Keep an eye out for my low FODMAP guacamole recipe and low FODMAP salsa recipe which are perfect dips for my gluten free loaded sweet potato skins.
There’s the option of making this recipe 100% vegan too.
All you have to do is use dairy free milk and cheese and serve with dairy free plain yoghurt. Easy peasy!
To make this low FODMAP, just make sure that your milk, cheese and yoghurt are all lactose free. Don’t forget that a serving size of 75g is the recommended safe portion size of sweet potato if you’re on the low FODMAP diet.
Ok, let’s get to my gluten free loaded sweet potato skins recipe!
Gluten Free Loaded Sweet Potato Skins Recipe (low FODMAP + vegan)
Ingredients
- 5 medium sweet potatoes
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 1/4 tsp salt
- pinch black pepper
- 4 tbsp olive oil I used Garlic Infused Olive Oil
- 50 ml milk dairy free or low FODMAP if needed
- 50 g cheese and a little extra for grating on top dairy free if vegan or lactose free if low FODMAP
- handful chives finely chopped, for garnish
- 3 tbsp dried red chilli flakes for garnish
- yoghurt dairy free if vegan or lactose free if low FODMAP
Instructions
- Preheat your oven to 200C.
- Poke & prod each sweet potato a few times with a fork & place on a baking sheet. Bake in the middle of an oven for about 45-50 minutes, until cooked.
- Allow the sweet potatoes to cool enough to touch and slice each potato in half with a sharp knife.
- Scoop out the soft sweet potato flesh and place in a separate bowl, but leave a slim layer of flesh within to support the skins.
- Place the empty skins back on the baking sheet, drizzle with a little garlic-infused olive oil & bake for another 10 minutes (this time at an oven temp of 180C)
- To your sweet potato flesh bowl, add milk, cheese, paprika, cayenne pepper, salt, pepper and then mash together to make it as smooth as you would like!
- Remove your sweet potato skins from the oven and fill each one with your mashed mixture.
- Cover your sweet potatoes with even more cheese, a couple of different colour cheeses can make it look even better.. put as much as you like on!
- Bake for another 10 minutes until the cheese has melted.
- Remove from the oven & top with some dried chilli flakes and freshly chopped chives.
- Serve up with my low FODMAP guacamole and a little yoghurt and enjoy!
Notes
Thanks for reading how to make my gluten free loaded sweet potato skins recipe! If you make them, I’d love to see how they turned out. So absolutely make sure that you send me a pic using my social media links below…
Any questions about the recipe? Please do let me know by leaving a comment below or on Facebook / Twitter / Instagram!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
