My gluten free loaded sweet potato skins recipe are the starter or side and so simple to make. You can make them dairy free, vegan and low FODMAP too!
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!
A serving size of 75g of sweet potato is considered a safe portion size during the elimination phase of the low FODMAP diet.