Baked potato and coleslaw

Prep time 10 min cook time 60 min serves 2

It’s handy to keep left-over baked potatoes in the fridge. Simply heat through in the oven or microwave and add a topping for a quick and delicious meal. If your child likes a ‘creamy’ topping use low-fat crème fraiche or Greek-style yogurt.

Typical nutritional content (per portion)

355Calories 4.7gFat 0.7gSaturates 0.3gSalt


Potatoes (1 large potato per adult)

Topping (enough to cover potato)

¼ head of white cabbage, shredded

1 carrot, shredded

A little low fat mayonnaise


Pre-heat the oven to 220°C/435°F/Gas Mark 7. Wash the potatoes, then prick them all over with a fork and cover with tinfoil. Bake in the oven for one hour or until tender. If doing in the microwave, follow instructions in the manual.

For the filling, use a food processor or grater to shred carrot and white cabbage (which you can buy in quarters). Add a little low fat mayonnaise to bind the carrot and cabbage together.

Other topping idea: Classic baked beans: Heat baked beans and sprinkle with a little grated low-fat cheddar cheese.

Other topping idea: Pizza-style: Heat finely chopped green pepper, mushroom and onion until softened, mixed with a spoonful of tomato pasta sauce. Top with low fat grated cheddar cheese and grill until melted.

Other topping idea: Tuna: Mix a small tin of tuna, with tinned or defrosted sweetcorn and a little low fat mayonnaise.

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