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Ingredients
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6 large Sebago potatoes, scrubbed
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1 tablespoon extra virgin olive oil
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150g green cabbage, shredded
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1/4 baby red cabbage, shredded
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1 carrot, grated
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2 green onions, chopped
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1 celery stalk, finely chopped
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1 1/2 cups chopped cooked chicken
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1 tablespoon chopped fresh dill
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1/3 cup mayonnaise
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2 tablespoons lemon juice
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Extra fresh dill sprigs, to serve
Method
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1Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place on prepared tray. Drizzle with oil. Season with salt and pepper.
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2Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
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3Meanwhile, combine cabbages, carrot, onion, celery and chicken in a bowl. Combine dill, mayonnaise and lemon juice in a small jug. Season with pepper. Add to cabbage mixture. Toss to combine.
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4Using a small knife, cut a cross in top of each potato. Gently squeeze base of each potato to open top. Place on plates. Top with coleslaw. Sprinkle with extra dill.
Source: taste.com.au
