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.
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.
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.
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.
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
Recipe taken from Wheat Free Gluten Free Kids & Teens by Dr Sue Shepherd.
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