Jacket potato with tangy Asian slaw Recipe

Name: Jacket potato with tangy Asian slaw
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 (approx. 350g) medium fluffy potatoes such as Maris Piper or King Edward; 1 tsp. olive oil; 3 spring onions; Finely shredded cucumber; 1 large carrot, coarsely grated; cucumber, finely shredded; 80 g. radish finely sliced; 3 tbsp. fresh coriander roughly chopped; 2 tbsp. sesame oil

Ingredients

4 (approx. 350g) medium fluffy potatoes such as Maris Piper or King Edward
1 tsp. olive oil
3 spring onions
Finely shredded cucumber
1 large carrot, coarsely grated
cucumber, finely shredded
80 g. radish finely sliced
3 tbsp. fresh coriander roughly chopped
2 tbsp. sesame oil

	PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 4 servings

Instructions

Heat oven to 220°C/200°C fan-assisted/Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on high (900W) for 6 minutes. Turn the potatoes over and microwave for a further three and a half. Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 20 minutes until the skin is crisp and the flesh is soft. Reduce the temperature to 200°C/180°C fan-assisted/Gas Mark 6 if the potato browns too quickly.
Meanwhile, place the spring onion, cucumber, carrot, radish, coriander and sesame oil in a bowl. Lightly season and toss to coat.
Remove the potatoes from the oven, make a cross in each potato and split open slightly. Spoon over the Asian slaw and serve immediately.

Side Dishes