Ingredients

• 4 large evenly shaped potatoes, about 300 g each
• 1 cup finely shredded cabbage
• 1 small grated carrot
• 1 finely sliced spring onion
• 1½ tablespoons low-fat coleslaw dressing
• 130 g can creamed corn
• 1 cup sliced or shredded chicken (use pre-cooked barbecue chicken or pan-fry a small breast fillet)

Method

1. Clean the potatoes if necessary and pat the skin dry with paper towel.
2. Pierce the potatoes a few times with a small sharp knife and place directly on the shelf of a preheated hot (210°C or 415°F) oven and bake for at least 1 hour.
3. Leave in the oven for 1½ hours for really crisp skins.
4. Meanwhile, make a coleslaw by combining cabbage, carrot, spring onion and dressing.
5. Warm the creamed corn in the microwave or on the stove in a small saucepan.
6. When the potatoes are cooked, cut a cross in the top of each one, pull apart, and spoon creamed corn over potato.
7. Divide chicken between the potatoes.
8. Top with coleslaw and serve.