What could be more comforting than a jacket potato with coleslaw? It's fresh, crunchy, warming and delicious.
The potatoes are perfectly baked using a simple method that works every time. You'll start by pushing a skewer through each potato a few times to help steam escape and ensure even cooking.
Next, you'll place the potatoes on a baking tray and rub all over with olive oil. Bake for one hour at 200C (180C fan) and you'll have perfect baked potatoes with a crisp but never tough skin and a dreamily fluffy interior.
Meanwhile, the coleslaw is made with carrot, cabbage, onion and apple, simply sliced into thin batons and tossed in low-fat crème fraîche, mustard, fennel seeds and a squeeze of lemon. The flavour is out of this world and a lot lower in fat that standard store bought slaw.
Here's the full recipe for my delicious jacket potato with coleslaw.
Ingredients
For the potatoes
- 4 baking potatoes
- 2 tsp olive oil
For the coleslaw
- 100 g (3.5 oz) white cabbage sliced
- 100 g (3.5 oz) red cabbage sliced
- 1 carrot cut into thin batons
- ¼ onion peeled and sliced
- ½ apples peeled, cored and cut into thin batons
- 125 g (½ cup) low fat crème fraîche
- ½ tsp English mustard
- ½ tsp fennel seeds
- ½ lemon juice only
- 1 pinch salt and black pepper to taste
Instructions
To prepare the potatoes
Preheat the oven to 200C (180C fan).
Push a skewer through each potato a few times to help steam escape and ensure even cooking. Place the potatoes on a baking tray.
Rub all over with the olive oil, then place in the oven and bake for 1 hour.
To make the coleslaw
In a large bowl, add the red cabbage, white cabbage, carrot, onion and apple.
Add crème fraiche, mustard and fennel seeds.
Stir through.
Squeeze in the lemon juice and mix.
Taste and season with salt and pepper, if desired.
Cover and place in the fridge until your potatoes are ready.
To assemble
When the potatoes are cooked, place them on plates.
Cut a cross into each of your potatoes and squeeze so that they open slightly.
Pile the coleslaw generously on top.
Enjoy!
More tips for the perfect jacket potato with coleslaw
Is jacket potato with coleslaw easy to make?
Yes, this is a super easy recipe to make.
The recipe includes tips for the perfect jacket potato, which takes an hour to bake, giving you plenty of time to put the crunchy, fresh, homemade coleslaw together.
You'll slice everything into batons, then bring it all together with creme fraiche, mustard, fennel seeds, and lemon juice. That's all it takes to get your coleslaw done and it will happily wait in the fridge until the potatoes are done to perfection.
Will I need any special equipment for this recipe?
You should be able to find everything you need to make these jacket potatoes with homemade coleslaw in the average kitchen.
A skewer will help to prepare the potatoes, and you'll need a tray to bake them on. For the slaw, you'll need a chopping board and knife to cut the veg, a mixing bowl and measuring spoons.
Where can I buy fennel seeds?
You should be able to easily find fennel seeds alongside the other herbs and spices at your local supermarket, or you can buy fennel seeds online. Go for the seeds rather than ground fennel as it holds in the flavour better and will last longer.
You can use fennel seeds in all sorts of recipes to add a sort of liquorice taste. They're great as part of a curry base, or sprinkled over some vegetables to roast in the oven.
Is jacket potato with coleslaw suitable for vegetarians?
This recipe contains no meat, poultry or fish so yes, it is suitable for a vegetarian diet.
Always check the labels on your ingredients to be sure, including anything you intend to serve your dish with.
Is jacket potato with coleslaw suitable for vegans?
This recipe contains crème fraîche, which is made with dairy milk so would not be suitable for a vegan diet.
If you would like to make a vegan version of this recipe, you could use vegan crème fraîche if you can find it. Alternatively, plain vegan yogurt or vegan mayonnaise should be easier to find and work just as well.
Is jacket potato with coleslaw recipe gluten-free?
Yes, this recipe contains no wheat-based products so is naturally gluten-free.
If you are using vegan alternatives to crème fraîche, make sure these are gluten-free too. When cooking for any allergies, intolerances or coeliacs, it's important to check the labels on all ingredients and everything you intend to serve the meal with.
Is jacket potato with coleslaw recipe keto-friendly?
This meal contains an estimated 50g (1.75 oz) carbohydrate per serving, so would not be suitable for a keto diet.
Is jacket potato with coleslaw healthy?
This meal is packed with vitamins and minerals from the potato and all the different vegetables in the coleslaw.
It's only about 250 kcals per portion, so if you're serving as a main mean, you could consider adding sides such a steamed chicken and green veg.
Is jacket potato with coleslaw safe to eat while pregnant?
There is nothing in this recipe that should pose a risk to a pregnant woman. Do make sure that all the ingredients are in good condition and take care to prepare the dish hygienically and safely.
The NHS advises that all dairy products, including crème fraîche, should be pasteurised, so do check the label.
If you have any concerns, speak to your health professional. This website does not give medical advice.
Can I make the coleslaw without onion?
The coleslaw is really adaptable so you certainly leave the onion out, or replace with any other vegetable you have in the fridge, as long as it can be safely eaten raw.
If want to include the onion but find the raw flavour too strong, you could try squeezing the juice of half a lemon over the onion slices and letting them sit for about 10 minutes before adding to the rest of the vegetables. This will soften the onion and take away some of the sharpness.
I haven’t got red cabbage can I use savoy cabbage?
If you don't have red cabbage, you could just use more white cabbage.
You could also try using savoy cabbage instead. It's a bit more soft and leafy than red cabbage, so it all depends on how you like the texture of your coleslaw.
In general when experimenting with swapping ingredients in coleslaw, I would recommend using harder vegetables like celery, beetroot, fennel, celeriac or radishes.
How should I store jacket potato with coleslaw? How long will it keep in the fridge?
Any leftover jacket potato or coleslaw needs to be kept in the fridge. It's best to keep them separate for storage.
For the potatoes, allow them to cool completely, transfer them into an airtight container, then pop them into the fridge. Whole baked potatoes take a while to cool, but do get them refrigerated within 2 hours of cooking.
Any unused coleslaw should be placed into a sealed container in the fridge no more than 1 hour after making and sooner if possible. I recommend you make it, dish it up, and pop any spare straight into the fridge before you sit down to eat so that you know it's safely stored for later.
When properly stored, both the potatoes and the coleslaw will keep in the fridge for up to 3 days. I would recommend using up the coleslaw before this, though, as it's best enjoyed as fresh and crunchy as possible.
Can I leave jacket potato with coleslaw out on the counter?
No, this dish needs to be stored in the fridge to reduce the risk of bacterial growth and any other nasties contaminating your food.
Can I make jacket potato with coleslaw ahead?
You can indeed make this recipe ahead. Both elements of this dish can be kept in the fridge for up to 3 days.
Once you've cooked your jacket potatoes make sure to cool them and get them into the fridge within 2 hours of cooking. See "What is the best way to reheat jacket potatoes?" if you'd like to reheat for serving.
The coleslaw will dry out and soften the longer it is left in the fridge, so you may wish to make this fresh or no sooner than the night before. Tired looking coleslaw can be revived by adding a little more crème fraîche and giving everything a good stir.
Can I freeze jacket potato with coleslaw?
These jacket potatoes can most certainly be frozen and will keep in the freezer for up to 3 months.
If you are planning on freezing some of your baked potatoes, don't cut into the top of them as they will keep better if the skins are kept whole. Once completely cooled, you can just pop them in a container or freezer bag and put them in the freezer. Remember to label the container with the date they went in so you know when to use them up by.
I wouldn't recommend freezing coleslaw. The individual ingredients are all safe to freeze but the dressing will likely split and ice crystals will form in the raw vegetables, meaning everything will be quite soft and watery when thawed.
What is the best way to reheat jacket potatoes?
You can easily reheat jacket potatoes in the microwave or in the oven - either way, do this without the coleslaw, of course!
If you choose the microwave route, remember the skins won't crisp back up although they'll still be tasty. Pop your potatoes on a piece of clean kitchen towel on a microwave-safe plate and heat of full power for 2-4 minutes, turning over halfway through to make sure the potatoes are hot right the way through.
To reheat in the oven, preheat to 200C (180C fan) and put the potatoes onto a baking sheet. They will take about 10-15 minutes to heat through depending on how big they are. Check the potatoes are hot on the inside before serving.
Can I make jacket potato with coleslaw in a different quantity?
Yes, you can easily make more or fewer of these jacket potatoes with homemade coleslaw.
On the recipe card at the bottom of this page, you will find the number of servings. This number can be changed by clicking or hovering over it. A slider will pop up that you can move around to get the amount you want to make.
All the ingredient quantites will update automatically.
Can I make this recipe with potato wedges instead? I don't have time to make jacket potatoes.
Even though the hands on time for jacket potatoes is only about 5 minutes, making them the perfect set and forget dinner, sometimes you can't wait an hour before you have a crispy fluffy potato ready to serve.
If need dinner on the table in a hurry then go right ahead and make wedges instead. I find the best way to get perfect wedges is to cut the potatoes in half down the longest side, and then keep cutting each section in half the same way until you have quarters, and then eighths.
Quickly dry off any excess moisture with a clean tea towel. Pop your wedges on a baking sheet, drizzle with oil, and season with salt and pepper as you would the jacket potatoes. They should take 20 - 30 minutes until crisp and golden brown. You can give them a shake halfway through cooking to make sure they aren't sticking to the tray.
Can I make jacket potatoes in the microwave?
Another time-saving trick is to start your jacket potatoes off in the microwave. You can cook them fully in the microwave, but I like crispy skins and you don't get that if you cook them in the microwave alone.
Prick the potatoes with a skewer, and put them on a piece of clean kitchen towel on a microwave-safe plate. Microwave on full power for 4 minutes, then carefully turn them over (using oven gloves as they will be hot) and microwave for a further 4 minutes.
At this point, you can either continue to cook them in the microwave in 2-minute intervals, turning each time until they are soft right through to the middle or you can transfer to a preheated oven.
If finishing off in the oven, move onto a baking sheet, brush with olive oil and season with salt and pepper, then bake for about 20 minutes, therefore shaving about 30 minutes off the total cooking time.
Do I need a mandoline to make coleslaw?
I don't use a mandoline for this recipe, I just cut with a knife. When you cut the onion, red cabbage and white cabbage thinly, it will naturally separate into strips. For the apple and carrot, I like to cut into thin slices and then stack a few slices at a time and cut into batons.
If you have a mandoline and are confident using it then go right ahead. Like any knife, the blades are extremely sharp and extra care should be taken when using a mandoline as it's so easy to slip and cut too far. Always use the guard that comes with your mandoline.
There are a few kitchen gadgets you can use if chopping veg isn't your thing. You could give the humble cheese grater a go - it will make a finer coleslaw with thinner, smaller piecs. You could also try using a julienne peeler, which will cut the carrots and apple into shape with each stroke - plus it's a lot easy to use than a mandoline! You can also use it to make courgetti.
How can I make sure my jacket potatoes are perfectly cooked?
To get perfect jacket potatoes every time, make sure to skewer the potatoes at the start, and rub them all over with olive oil. This really helps crisp up the skin and ensure they cook right the way through with no surprise explosions!
When the jacket potatoes are done, the skin will look and feel crisp and papery not leathery. If you squeeze a perfectly baked potato, the flesh should feel soft and yielding. Be careful when checking the potatoes as they will be very hot.
If you are still not sure they are done, you can use a skewer to push into the centre. It should go in easily. If you hit some resistance, your potatoes probably need to bake for a bit longer.
If your potatoes are very large, they might take longer than one hour so do allow for this - the coleslaw will be fine to wait in the fridge until they are ready.
If your potatoes are very different sizes, you might find the smaller ones are done while the larger ones need a few more minutes. Potatoes retain heat well before they're cut, so the smaller ones should be fine to sit on the side for a few minutes until the others are done.
Why did my coleslaw turn out watery?
The moisture content in the different vegetables can affect how the coleslaw turns out. When washing your vegetables before chopping them up, make sure to dry them on a clean tea towel to get rid of any excess water.
If the lemon you are using is quite a big one, put in less of the juice, give everything a mix, taste and then decided if it needs more or not.
The coleslaw may go a bit watery in the fridge. If this happens, you give it a good stir to help reincorporate everything and mix it all back together.
Why did my coleslaw turn out claggy?
If your creme fraiche is particularly thick, and especially if the bowl has been chilling in the fridge before serving, your coleslaw might seem a bit stuck together or claggy.
You can slacken it by stirring in a little cream, plain yogurt or even creme fraiche that you have whisked to loosen.
Why did my jacket potato with coleslaw taste bland?
Jacket potatoes are a simple satisfying meal and with this homemade coleslaw with lots of different types of veg and lovely mustard, lemon and fennel seed seasoning, your dish shouldn't taste bland.
You can add a little more mustard to the coleslaw mix if you want it to be more punchy, and don't forget to season with salt and pepper. It's amazing what a lift these simple things can bring.
How can I add or change the flavours of jacket potato with coleslaw?
For a bit of a change, you could try making your jacket potatoes using sweet potatoes instead. They offer extra colour, a change of flavour and they usually bake a little faster than white potatoes.
The coleslaw is really adaptable and can be made with a combination of any crunchy veg you have in the fridge really, so long as they're safe to eat raw, so it's great for using up leftovers. I love using beetroot and fennel, or celeriac goes well with the carrot and apple.
For seasoning tweaks, you could use lime juice instead of lemon, or play around with the herbs by swapping in crushed coriander seeds in place of fennel. A whole grain mustard instead of classic English mustard would also be lovely.
Jacket Potato with Coleslaw Recipe
Ingredients
For the potatoes
- 4 baking potatoes
- 2 tsp olive oil
For the coleslaw
- 100 g (3.5 oz) white cabbage sliced
- 100 g (3.5 oz) red cabbage sliced
- 1 carrot cut into thin batons
- ¼ onion peeled and sliced
- ½ apples peeled, cored and cut into thin batons
- 125 g (½ cup) low fat crème fraîche
- ½ tsp English mustard
- ½ tsp fennel seeds
- ½ lemon juice only
- 1 pinch salt and black pepper to taste
Instructions
To prepare the potatoes
- Preheat the oven to 200C (180C fan / 390F).
- Push a skewer through each potato a few times to help steam escape and ensure even cooking. Place the potatoes on a baking tray.
- Rub all over with the olive oil, then place in the oven and bake for 1 hour.
To make the coleslaw
- In a large bowl, add the red cabbage, white cabbage, carrot, onion and apple.
- Stir in the crème fraiche, mustard and fennel seeds.
- Squeeze in the lemon juice and mix.
- Taste and season with salt and pepper, if desired.
- Cover and place in the fridge until your potatoes are ready.
To assemble
- When the potatoes are cooked, place them on plates.
- Cut a cross into each of your potatoes and squeeze so that they open slightly.
- Pile the coleslaw generously on top.
Video
Notes
Nutrition
Pin these coleslaw jacket potato recipe
More great jacket potato recipes
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
.
Leave a Reply