Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Metric
Ounces
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Jacket Potato with Coleslaw Recipe
What could be more comforting than a jacket potato with coleslaw? The potatoes are perfectly baked, and the coleslaw is made with carrot, cabbage, onion and apple, tossed in low-fat crème fraîche, flavoured with mustard and fennel seeds.
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Potato-based mains
Cuisine:
Dutch
Diet:
Vegetarian
Servings:
4
servings
Author:
Emily Leary
Equipment
Metal skewers
Nonstick baking sheet
Weighing scales
Measuring spoons
Chopping board
Kitchen knife
Large mixing bowl
Citrus juicer
Wooden spoon
Ingredients
For the potatoes
4
baking potatoes
2
tsp
olive oil
For the coleslaw
100
g
white cabbage
sliced
100
g
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
low fat crème fraîche
½
tsp
English mustard
½
tsp
fennel seeds
½
lemon
juice only
1
pinch
salt and black pepper
to taste
Metric
-
Ounces
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
Try changing things up with different veggies - almost any vegetable you can eat raw will work. Try fennel, celeriac, beetroot and radishes.
Nutrition
Calories:
251.73
kcal
|
Carbohydrates:
50.92
g
|
Protein:
7.73
g
|
Fat:
3.29
g
|
Saturated Fat:
0.99
g
|
Sodium:
67.49
mg
|
Potassium:
1093.27
mg
|
Fiber:
5.51
g
|
Sugar:
8.55
g
|
Vitamin A:
2851.16
IU
|
Vitamin C:
45.15
mg
|
Calcium:
60.47
mg
|
Iron:
2.32
mg
Tried this recipe?
Snap a pic and tag
@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!