This is the traditional jacket potatoes recipe with KanKun Mexican Jalapeno twist,  that will make you drool at its thought.  Crispy-crunchy skins and fluffy-floury inside, this is just delicious. Thank you Wholesome Healthy Kitchen we love your recipe.


  • 2 baking potatoes.
  • 250g cabbage (red and white), finely shredded and washed.
  • 2 carrots, washed and finely shredded.
  • 3/4 cup low fat greek yoghurt.
  • 1 tsp white wine vinegar.
  • 2 tsp coconut blossom syrup or honey.
  • salt (optional).
  • ground black pepper (to taste).
  • 2 spring onions.
  • 1/2 cup walnuts, raw and unsalted. (optional)
  • KANKUN® Jalapeño Sauce (to taste)


  • Preheat the oven to 200ºC.
  • Scrub and rinse potatoes. Pat dry. Brush some oil on each potato.
  • Pierce each potato 6 times with a fork and wrap in foil. Bake for 60-90 mins or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
  • Meanwhile, combine yoghurt, vinegar and coconut syrup in a bowl. Add cabbage, carrot and walnuts (previously chopped). Season with salt and pepper.
  • Remove foil from potatoes. Return to plate. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes.
  • Place potatoes on plates. Top with salad mixture. Sprinkle with spring onion and a dash of KANKUN® Jalapeño Sauce.