Stuffed Potatoes by Dr Sue Shepherd

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Easy to prepare, healthy and gluten free – sure to be a hit with the whole family!


  • 6 large washed potatoes, unpeeled
  • 1 teaspoon olive oil
  • 5 rashers rindless bacon, diced
  • ¼ small cabbage, shredded
  • 2 medium carrots, grated
  • ¼ cup gluten-free whole egg mayonnaise
  • 1 cup grated tasty cheese, at room temperature


  1. Preheat the oven to 180°c/160°c fanforced.  Place the potatoes on a baking tray and bake for 1 hour. Turn the heat off and leave in the oven to stay warm while preparing the filling.
  2. Heat the olive oil in a large non-stick frying pan over medium heat. Add the bacon and cook until browned and crispy. Remove from heat, set aside and keep warm.
  3. To make the coleslaw, place the shredded cabbage and grated carrot in a medium mixing bowl. Toss well to combine. Using a metal spoon, mix in the mayonnaise until vegetables are evenly coated.
  4. Remove the potatoes from the oven. Place in a shallow bowl and cut into halves or quarters, being careful not to cut all the way through. Open the potato out, then place a handful of grated cheese Inside each open potato.  Place a large spoonful of coleslaw over the top of the cheese, and then sprinkle with bacon pieces.

Nutritional Analysis

Per serve: Energy 1413 Kj (336 Cal), Protein 19.7 G,  Fat 11.9 G, Saturated Fat 3.8 G, Carbohydrate 34.3 G,  Sugars 6.9 G, Fibre 6.7 G, Sodium 864 Mg, Gi Medium  
WGF Kids & TeensRecipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd. Click here to find out how to purchase this book Click here to read Sue's blog Click here to read Sue's article on Coeliac Disease and the Gluten-Free Diet for Adolescents       You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.