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.