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Crispy stuffed potato skins on bar room slaw


  • Preheat oven to 220°C fan forced (240°C normal).
  • Prick the potatoes all over with a fork and cook in the oven on a rack until tender. Remove and, when cool enough to handle, halve lengthways and scoop out the centre (DON'T MASH).
  • Then generously spray the potato shells with oil, season and place in a baking tray, skin side down. Cook in the oven for about 20 mins until golden.
  • Mix together the mayo, sour cream, mustard and lemon juice, and toss with the potato.
  • Blanch the corn and sauté the bacon in a little hot oil until crispy. Then drain and finely chop. Toss with the potato mixture and half the spring onions.
  • Then toss the cabbage, red onion, sultanas and carrot with a splash of olive oil and vinegar, and seasonings to taste.
  • To serve, mound the slaw on individual plates, top with the potato shells stuffed with potato salad and sprinkle with spring onion.


  • 4 large potatoes, scrubbed well
  • olive oil spray
  • 3 heaped tbsp mayonnaise
  • 2 heaped tbsp sour cream
  • a good dollop of Dijon mustard
  • juice of ½ lemon
  • kernels of 2 corn cobs
  • 2 rindless bacon rashers, sliced
  • olive oil
  • 5 spring (green) onions, finely sliced
  • ¼ red cabbage, finely shredded
  • ¼ red onion, finely sliced
  • 2 tbsp sultanas
  • ¼ medium carrot, grated
  • red wine vinegar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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