Stuffed Potatoes

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  • 6-8 large potatoes
  • 300g Bacon, diced
  • 200ml (or to serve) Sour cream or dairy free natural yoghurt
  • 150ml (or to serve) Sweet chilli sauce
  • 200g (or to serve) Shredded cheese or Bio cheese for a dairy free option
  • 500g Coleslaw
  • 2 Lemons


  • Cut large potatoes lengthways.
  • Line tray with baking paper and drizzle with olive oil.
  • Cook at 200C until cooked (approx. 1 hour).
  • Cook bacon.
  • Shred coleslaw (green and red cabbage, carrot, red capsicum, pear). Squeeze fresh lemon over the salad and mix.
  • Serve baked potatoes (2 halves per person) topped with: bacon bits, sour cream, sweet chilli sauce, coleslaw and shredded cheese.

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Content Updated: May 2024