Loaded baked potatoes with slaw Juliet Sear

• 4 baking potatoes (about 700g)
• 1 tbsp 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

  butt-err

  Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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

  Yogurt

  yog-ert

  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

  Sweetcorn

  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

  Cheddar

  Ched-ah

  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

  yog-ert

  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

  Cabbage

  ka-badge

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

• 2 medium carrots, about 150g

  Carrot

  ka-rot

  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.