These 9-ingredient Low FODMAP Buffalo Chicken Stuffed Potatoes are perfect for a simple, family-friendly weeknight meal.
Anyone else always looking for quick and easy meals to add to your weeknight meal rotation?!
These Low FODMAP Buffalo Chicken Stuffed Potatoes are the perfect addition. They are quick and easy (like 15 minutes quick if you use leftover chicken) and full of flavor.
Shopping list
To make this easy low FODMAP recipe, you'll need:
- Russet potatoes - 4 medium
- Extra-virgin olive oil - 2 teaspoons
- Sea salt or kosher salt
- Cooked leftover chicken (or low FODMAP rotisserie chicken) - 2 cups diced or shredded
- Low FODMAP Buffalo Sauce - ½ cup (click the link for the easy 3-ingredient recipe)
- Steamable frozen broccoli - 1 bag (about 2 cups) (I use Birdseye Steamfresh)
- Mayonnaise - ¼ cup
- White vinegar - 1 tablespoon
- Fresh dill - 1 tablespoon
- Fresh chives - 1 tablespoon
Low FODMAP notes
In this section, I share information for ingredients that are either frequently asked about or have suggested serving sizes to remain low FODMAP. We each have unique tolerance levels and nutritional needs. Please listen to your body (and, if possible, work with a FODMAP-trained dietitian) to determine what is best for you. For more low FODMAP serving size info, please refer to the Monash FODMAP app and FODMAP Friendly website or app.
Broccoli can be low FODMAP, depending on the part and serving size. Florets (or the darker green heads) are lower in FODMAPs than the stalks (the lighter green part). Broccoli florets are low FODMAP in servings of ¾ cup or 75 grams. Broccoli stalks have a smaller low FODMAP serving of ⅓ cup or 45 grams.
Chives are a FODMAP-free ingredient. They are usually used as a garnish and can add a subtle FODMAP-friendly garlic flavor to dishes.
Mayonnaise is low FODMAP in servings of 2 tablespoons or 40 grams. Double-check ingredients and choose products without high FODMAP ingredients like onion or garlic.
Plain chicken is a low FODMAP food. Pre-seasoned or marinated chicken often contain high FODMAP ingredients like onion or garlic. Double-check ingredients before purchasing.
Some grocery stores sell rotisserie chickens that use only low FODMAP ingredients. Just BARE Chicken is one that I have found in my area.
Potatoes are a FODMAP-free food with or without the skin. Keeping the skin adds a little extra low FODMAP fiber.
Similar recipes
- Low FODMAP Breakfast Stuffed Potato with Kale
- Low FODMAP Bacon, Chard and Potato Hash
- Low FODMAP German Potato Salad with Kale
Recipe
Low FODMAP Buffalo Chicken Stuffed Potatoes
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Low Lactose
Description
These Low FODMAP Buffalo Chicken Stuffed Potatoes are perfect for a simple, family-friendly weeknight meal.
Ingredients
- 4 medium russet potatoes, washed well
- 2 teaspoons extra-virgin olive oil
- Sea salt or kosher salt
- 2 cups diced or shredded cooked chicken breast (or rotisserie chicken made with low FODMAP ingredients)
- ½ cup Low FODMAP Buffalo Sauce
- 1 bag (about 2 cups) steamable frozen broccoli (I use Birdseye Steamfresh)
Creamy Herb Sauce
- ¼ cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon minced fresh dill
- 1 tablespoon snipped fresh chives
Instructions
- Using a fork, pierce each potato several times on all sides. Rub each potato with ½ teaspoon 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 the size of the potatoes. If your potatoes aren’t cooked after 7 minutes, continue microwaving in 1-minute increments until fork tender. Allow the potatoes to cool for 3-4 minutes.
- In a medium bowl, toss the cooked chicken with the buffalo sauce. Warm, if needed, either on the stove or in the microwave.
- Once potatoes are done, microwave broccoli according to package instructions.
- While broccoli is cooking, whisk together the mayonnaise, vinegar, dill, and chives in a small bowl.
- 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.
- Assemble by topping each potato with ½ cup chicken, ½ cup broccoli, and about 1 tablespoon of the herb mayonnaise sauce.
- Serve warm.
Notes
Low FODMAP Serving: One serving of this recipe contains low FODMAP amounts of ingredients. Individual tolerance may vary. For more information on specific ingredients, please refer to the Monash FODMAP App or check out the "FODMAP Notes" section (above the recipe).
Live Free Foods Ranch Dressing is a certified low FODMAP ranch dressing option. It can be substituted for the creamy herb sauce in this recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Microwave
- Cuisine: American
Sydney says
First of all, I love all your recipes! I plan to make this recipe this weekend. How long would I bake this in the oven vs microwave?
Em Schwartz, MS, RDN says
Thanks, Sydney! I like to use this method from Love and Lemons (opens in a new tab) to bake the potatoes. Short answer: Bake for 425F for 45 to 60 minutes. -Emily