Every time I get cocky, thinking I’ve got my IBS and/or GERD under control and can eat whatever I want, sure enough I end up having a flare-up which reminds me these are ongoing issues that are here to stay! After such a flare-up last week, I decided to try out several new Low FODMAP & GERD-safe recipes, starting with these Salmon Florentine-Stuffed Potatoes.
Not only did these taste amazing, but they looked even more presentable than I thought they would and they would be a beautiful addition to any dinner party. A Low FODMAP-approved serving size is only 1/2 of a potato, but that is definitely plenty since they are so filling. For a dinner party or even just for presentation on your dinner table, though, you could serve them whole and only cut them when it’s time to eat.
These were so amazing that I can’t wait to try some other fillings too, so don’t be surprised if you start seeing more stuffed potatoes showing up in the near future!
Salmon & Artichoke Florentine Stuffed Potatoes
- 1 (5oz) can boneless, skinless salmon (or you could bake some salmon plain and chop up 5oz of the cooked salmon to use)
- 3 large Russet potatoes (unpeeled - should be ~1.5lbs total)
- 1/2 Tbsp. garlic-infused olive oil
- 2 cups baby spinach leaves (lightly packed - should be ~1.5 ounces)
- 2 Tbsp. milk (for those with IBS, use almond milk)
- 2 oz goat cheese (must be the plain chevre kind (the kind in the log), not the super soft kind)
- 3 Tbsp. lactose free plain lowfat yogurt (I use Green Valley Organics brand)
- 1/4 cup swiss cheese (shredded)
- 3+1/2 Tbsp. Parmesan cheese (freshly grated, divided)
- 1/2 tsp. salt
- 1/4 cup fresh basil leaves (chopped)
- Preheat oven to 400 degrees F. Wash and prick the potatoes and bake for 45 to 55 minutes, or until very tender and baked through. Remove from the oven and let sit for 10 minutes. (Increase oven temperature to 425 degrees F at this time). While the potatoes cook/sit, complete steps 2 and 3 below.
- Heat the garlic-infused olive oil in a medium-sized sautee pan over medium-high heat. Once hot, reduce heat to medium, add the spinach and sautee until just wilted. Remove from heat.
- Beat the milk with the goat cheese, yogurt, salt, basil, swiss cheese and 3 Tbsp. of the parmesan cheese in a small mixing bowl and set aside.
- After the potatoes have cooled, cut off the tops of each potato lengthwise and scoop out the pulp with a spoon, leaving ~1/4-1/2 inch potato shell. Scoop the pulp out from the potato tops as well and add to the other pulp, then discard the skin from the potato tops.
- Add the potato pulp to the bowl with the cheese mixture and mix until everything is evenly combined. If the mixture seems too dry/thick, you can add a little bit more yogurt and/or milk. Add only a little at a time, mixing after the addition, to avoid adding too much additional liquid. You don't want the mixture to be too dry but also don't want it to be runny.
- Add the wilted spinach mixture and salmon to the bowl and mix until everything is combined.
- With the potato shells on the baking sheet, scoop the salmon mixture into the shells, dividing evenly and piling the mixture up above the tops of the shells. Sprinkle with the remaining 1/2 Tbsp. parmesan cheese, then bake in the preheated 425 degree F oven for ~20 minutes or until golden and heated through.
- Serve the potatoes on their own as a main dish or as a side dish, whatever your heart (or stomach) desires!
Note: A Low FODMAP-approved serving size is only 1/2 of a potato, but that is definitely plenty since they are so filling. For a dinner party or even just for presentation on your dinner table, though, you could serve them whole and only cut them when it's time to eat.
*Information above is based on the specific brands/types of ingredients I used. Values vary if using any other brands/types of ingredients.*
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.*