zoom Twice-baked cheesy potatoes with broccoli slaw

    Save to your scrapbook

    Twice-baked cheesy potatoes with broccoli slaw

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Twice-baked cheesy potatoes with broccoli slaw

    by Elly Pear

    • Preparation time: 20 minutes + cooling
    • Cooking time: 100 minutes
    • Total time: 120 minutes + cooling

    Serves: 4


    For the potatoes
    4 medium jacket potatoes (about 250g each)
    1 tsp olive oil
    Sea salt flakes, for sprinkling
    150g Cheddar cheese, grated
    75g cream cheese
    2 salad onions, thinly sliced
    50g butter, diced
    1 tsp onion granules
    1 tsp garlic granules

    For the slaw dressing
    4 tbsp mayonnaise
    4 tbsp natural or Greek-style yogurt
    1 tsp white wine vinegar
    1 tsp table salt
    ½ tsp caster sugar

    For the slaw
    1 large or 2 small broccoli stalks (about 200g), peeled
    100g broccoli florets (use the rest for another dish or blanch and freeze)
    1 medium carrot
    1 small red onion
    200g wedge of red cabbage
    30g sunflower seeds, toasted in a dry pan
    1/2 x 28g pack coriander (leaves and stalks), roughly chopped (or flat leaf parsley leaves, or a mixture)


    1. Preheat the oven to 220ºC, gas mark 7. Wash and dry the potatoes. Pierce the skins a few times on all sides, then place them on a plate and drizzle with the olive oil. Massage all over then season with the sea salt flakes and put directly on the oven rack, with a tray on the shelf underneath. Bake for 1 hour until the skins are crispy and a sharp knife inserted into the centre meets no resistance.

    2. Cool for 15 minutes, then halve the potatoes and scoop out the insides into a big bowl. Mash and add 100g Cheddar and the rest of the potato ingredients. Mix well to thoroughly combine, then divide the filling mixture between the empty potato skins. Sprinkle the remaining 50g of Cheddar over the top.

    3. To cook now, put the potato halves on a baking tray and bake for 15-20 minutes, until golden brown. Alternatively you can freeze them on a tray, tightly wrapped, until frozen, then transfer them to a freezerproof container or bag. The frozen potatoes can be baked from frozen in a preheated oven at 220ºC, gas mark 7 for 30-40 minutes, or until piping hot throughout.

    4. To make the dressing, whisk all the ingredients together in a large serving bowl. Add some black pepper to taste.

    5. To make the slaw, use the grater attachment on a food processor to coarsely grate the broccoli stalk and florets (which will become fine crumbs) and the carrot. Switch to a slicing blade and finely slice the red onion and red cabbage.

    6. Tip everything into the bowl with the dressing and mix well. Add the toasted sunflower seeds and chopped herbs. Mix again, check the seasoning and serve with the potatoes.

    Your recipe note

    Edit your recipe note

    Elly’s tips

    You can make the slaw by hand, using a sharp knife. Cut the broccoli stalk and carrot lengthways, into thin slices, then lay the slices down and cut into thin matchsticks. Thinly slice the red onion and red cabbage. Finely chop the broccoli florets. The remaining broccoli florets can be kept in a sealed container in the fridge and used for another dish. Alternatively you can blanch them, refresh in cold water, dry well and then freeze in a single layer. They can be cooked from frozen when you need them. Slaws are a great option if you want to make a salad to keep in the fridge and enjoy over a couple of days as it won’t go floppy!


    Average user rating

    5 stars