A baked potato cut in two with coleslaw served on a plate

Loaded baked potatoes with slaw

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(2 ratings)

Prep: 20 mins Cook: 1 hr, 45 mins


Serves 4

Try these baked potatoes with spring onion, sweetcorn and cheese for a filling family meal. Serve with our healthy homemade coleslaw and a dollop of yogurt

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal493
  • fat16g
  • saturates8g
  • carbs57g
  • sugars19g
  • fibre11g
  • protein23g
  • salt0.1g
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  • 4 baking potatoes (about 700g)
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 30g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g plain 0% fat yogurt, plus extra to serve



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 6 small spring onions, washed, outer layer removed and finely sliced
  • 200g can no added sugar sweetcorn, drained


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 150g reduced-fat strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • small bunch chives, finely chopped

For the healthy coleslaw

  • 125g plain 0% fat yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • ½ tsp wholegrain mustard
  • ½ small white cabbage, about 400g



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

  • 2 medium carrots, about 150g



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 small red onion


  1. Heat oven to 180C/160C fan/gas 4. Wash and pierce the skins of the potatoes a few times with a sharp knife. Rub the skin with a little olive oil and bake for 1 hr 30 mins until soft inside and crisp on the outside.

  2. Meanwhile, make the coleslaw. Mix the yogurt and mustard together in a bowl. Then, use a grating attachment on a food processor, or a box grater, to grate the cabbage and carrots. Either grate the onion or chop as finely as you can. Tip all of the vegetables into the bowl and stir through the yogurt and mustard.

  3. Once the potatoes are crisp on the outside and soft inside, remove from the oven and cut in half. Scoop out the flesh and mash with the butter and yogurt, stir in the spring onion and sweetcorn and most of the cheese, reserving a little of the cheese for topping. Season if needed.

  4. Turn the oven up to 200C/180C fan/gas 6. Load the filling back into the crisp potato skins, top with the remaining cheese and put them back in the oven on a baking sheet for about 10-15 mins, or until the cheese is melted and the edges are browning. To serve, sprinkle with chives and serve alongside the coleslaw with a dollop of natural yogurt.

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Comments, questions and tips

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martin on food's picture
martin on food
11th Jan, 2018
Wonderfull recipe and surprisingly light this will be a firm favourite with the family. I kept true to the recipe and did not change anything. The slaw is plentifull and can be kept for packed lunch's the next day. I put a side of five beanz with tomato sauce yum!
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