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Chicken and coleslaw jacket potatoes

  • 0:25 Prep
  • 1:15 Cook
  • 6 Servings


  • 6 large Sebago potatoes, scrubbed
  • 1 tablespoon 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
  • 1 1/2 cups chopped cooked chicken
  • 1 tablespoon chopped fresh dill
  • 1/3 cup mayonnaise
  • 2 tablespoons lemon juice
  • Extra fresh dill sprigs, to serve


  • 1
    Preheat 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.
  • 2
    Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
  • 3
    Meanwhile, 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.
  • 4
    Using 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


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