Jacket Potatoes with Lemon Coleslaw

Jacket Potatoes with Lemon Coleslaw: Submitted by: Sugar | Date Added: 23 Oct 2009 Ingredients:

4 large baking potatoes
1/2 tablespoon virgin olive oil

for the coleslaw
8 oz (225 g) white cabbage
4 oz (115 g) carrots
1 small onion
1 lemon
2 oz (50 g) salted peanuts
2 tablespoons chopped parsley
1 tablespoon virgin olive oil
Freshly ground black pepper

Cooking Instructions:

Wash the cabbage head and trim any wilted leaves and tough stem end. Cut into wedges and remove the core, then cut the leaves into fine shreds with a large, wide knife. Peel and grate the carrots. Finely chop the onion. Peel and finely grate the lemon rind and squeeze 2 tablespoons of juice. Put all the coleslaw ingredients into a bowl and season with pepper. Scrub the potatoes and prick them in several places with a fork. Rub each one with a little oil and cook on a baking sheet in the centre of the Oven, turning once, until done.

Cut the cooked potatoes almost in half, diagonally. Gently pull apart and fill with the coleslaw.