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Chicken and coleslaw jacket potatoes
Chicken and coleslaw jacket potatoes
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Transform leftovers into a delicious dish: Chicken and coleslaw stuffed baked potatoes.
Ingredients:
  • 6 large Sebago potatoes, scrubbed
  • 18.20 gm extra virgin olive oil
  • 150g green cabbage, shredded
  • 1/4 baby red cabbage, shredded
  • 1 carrot, grated
  • 2 green onions, chopped
  • 1 celery stalk, finely chopped
  • 375.00 ml chopped cooked chicken
  • 20.00 ml chopped fresh dill
  • 81.68 gm mayonnaise
  • 42.00 gm lemon juice
  • Extra fresh dill sprigs, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat dry the potatoes with paper towel, poke all over with a fork, and arrange them on the tray. Drizzle with oil and season generously with salt and pepper.
  • Roast until golden and tender, about 1 hour and 15 minutes. Allow the potatoes to stand for 5 to 10 minutes, until cool enough to handle.
  • In a bowl, mix together cabbages, carrot, onion, celery, and chicken. In a small jug, blend dill, mayonnaise, and lemon juice, then season with pepper. Pour the mixture into the cabbage mixture and toss to combine.
  • Make a cross on top of each potato using a small knife, then gently squeeze the base of each potato to open the top. Plate the potatoes and generously top them with coleslaw, and finish by sprinkling extra dill on top.

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