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Bake potatoes in the oven for a good 3-4 hours on gas mark 3/160c or 4 until the inside is soft but the outside is nice and crisp.
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With the potato on it's side, use a knife to carefully cut off the top of the potato, hollow out the centre with a spoon.
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Repeat step two with the second potato.
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Grill the bacon until cooked and cut into pieces.
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Crack an egg into the bottom of each hollowed out potato.
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On top of the egg place the bacon, followed by cheese, finish off with some herbs and salt and pepper.
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Return to the oven for 20 mins to allow the egg to cook and cheese to melt.
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Gluten Free Potato Bowls
A slight twist on your average baked potato, filled with cheese, bacon and eggs
- Recipe by Alison Wheatley
- Added3rd January 2015
- Prep Time10 Mins
- Makes2 bowls
Jacket potatoes get so boring, Coeliacs are offered jacket potatoes as the only gluten free option far too often, so why not spice it up at little with potato bowls paced with egg, cheese and bacon instead. Don't waste the potato from the middle either, instead make some mash from it and serve it with dinner the next day!
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per bowl)
Cals
Calories
391
Carbs
30g
Fibre
2g
Fat
21g
Sugar
2g
Protein
21g
Last updated 8th August 2025
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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