Fluffy, perfectly baked potatoes with crispy skins paired with a tangy, creamy coleslaw that provides the perfect contrast of textures and flavors for a satisfying meal.
Recipe Details
Ingredients
Baked Potatoes
- 4 large (1.2kg) russet potatoes, scrubbed clean
- 30ml olive oil
- 15g coarse sea salt
- 60g unsalted butter
- 120ml sour cream
- 30g fresh chives, chopped
- 100g mature cheddar cheese, grated
Creamy Coleslaw
- 500g green cabbage, finely shredded
- 150g purple cabbage, finely shredded
- 2 medium carrots, julienned or grated
- 90ml good quality mayonnaise
- 15ml apple cider vinegar
- 10g caster sugar
- 2g celery seed
- 5ml Dijon mustard
- to taste salt and freshly ground black pepper
Instructions
For the Baked Potatoes
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Preheat your oven to 220°C (425°F). Scrub the 4 large (1.2kg) russet potatoes under cold running water and pat completely dry with paper towels.
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Pierce each potato 8-10 times all over with a fork, going about 1cm (½ inch) deep. This prevents the potatoes from bursting in the oven.
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Rub each potato with 30ml olive oil, then roll in 15g coarse sea salt, ensuring the skin is evenly coated. The salt will help create a crispy, flavorful skin.
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Place potatoes directly on the middle oven rack with a baking tray on the lower rack to catch any drips. Bake for 45-60 minutes, depending on size, until the skin is crispy and a knife slides easily into the center.
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Remove from oven and immediately cut a deep X in the top of each potato. Gently squeeze the sides to open up the potato and fluff the flesh with a fork.
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Top each potato with a knob of 60g unsalted butter, a dollop of 120ml sour cream, grated 100g mature cheddar cheese, and 30g fresh chives. Season with salt and pepper to taste.
For the Coleslaw
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While potatoes are baking, prepare the coleslaw. In a large bowl, combine the shredded 500g green cabbage, 150g purple cabbage, and 2 medium carrots.
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In a separate bowl, whisk together 90ml good quality mayonnaise, 15ml apple cider vinegar, 10g caster sugar, 2g celery seed, and 5ml Dijon mustard until smooth.
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Pour the dressing over the cabbage mixture and toss thoroughly to coat. Season with to taste salt and freshly ground black pepper to taste.
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Let the coleslaw sit for at least 15 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
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Serve the hot baked potatoes alongside generous portions of the fresh coleslaw.
Tips
Potato Selection: Russet potatoes are ideal for baking as they have high starch content and fluffy texture. Choose potatoes that are similar in size for even cooking.
Crispy Skin Secret: Don't wrap potatoes in foil - this steams them and creates soggy skin. The oil and salt coating creates the perfect crispy exterior.
Doneness Test: Potatoes are done when they give slightly when squeezed (use an oven mitt) and a knife slides in with no resistance. Internal temperature should be 95°C (203°F).
Coleslaw Prep: Cut cabbage as finely as possible for the best texture. A sharp knife or mandoline slicer works better than a food processor, which can make it mushy.
Dressing Balance: Taste the coleslaw after mixing and adjust the sweet-tangy balance with more sugar or vinegar as needed. The dressing should complement, not overpower.
Make-Ahead: Coleslaw actually improves after sitting for a few hours as the cabbage releases moisture and absorbs flavors. It keeps well for 2-3 days in the refrigerator.
Loading Variations: Try loaded potato toppings like crispy bacon, caramelized onions, steamed broccoli, or pulled pork for heartier meals.