Brisket stuffed jacket potatoes with braised red cabbage

Loaded baked potatoes for the whole family

Serves

Prep Time

15 mins

Cook Time

1 hr

These slow cooked brisket jacket potatoes are here to save your bacon. Imagine soft, fluffy spuds bursting with juicy New Zealand beef brisket, crowned with a cheeky apple and red cabbage slaw that’s got just the right amount of sass. We love to dollop a creamy Greek yoghurt on top to feel a little fancy, without breaking the bank.

Whether you’re feeding the fam or just treating yourself, these loaded potatoes bring serious charm and even more yum. Get ready to turn your dinner routine into a flavour fiesta! The braised red cabbage adds a lovely sweet-tart contrast and vibrant colour, while the apple and cinnamon bring cosy winter warmth. This keeps your meal hearty, balanced, and packed with fibre, vitamins, and flavour making it a perfect winter feast with a cheeky twist.

We use this slow cooked brisket recipe here: insert link: but feel free to use whatever leftover beef you’ve got on hand. Mince is equally delicious too.

Kirsten McCaffrey

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Ingredients

4 large potatoesi
400g Quality Mark beef brisket, cooked
shredded or sliced
2 cups red cabbage
shredded
1 small applei
peeled and grated
1 Tbsp olive oil
1 Tbsp apple cider vinegar
½ tsp ground cinnamon
½ cup Greek style yoghurti
¼ cup grated cheesei
2 spring onions
finely chopped
freshly ground black pepper
to taste
a handful baby spinachi
or mixed green salad

Method

Preheat oven to 200°C. Prick potatoes with a fork, place on oven rack or tray, and bake for 50-60 minutes until skin is crisp and inside is soft.

While potatoes bake, heat olive oil in a pan over medium heat. Add shredded cabbage and grated apple, stir for 2 minutes. Add apple cider vinegar, cinnamon, and a splash of water. Cover and simmer gently for 15-20 minutes until cabbage is tender and fragrant. Season with black pepper.

Heat shredded brisket gently in a pan or microwave until warmed through.

Slice open each baked potato and fluff the insides with a fork. Season lightly with black pepper.

Spoon warm brisket into each potato, then top with a generous helping of braised red cabbage.

Add a dollop of Greek yogurt, sprinkle with grated cheese (if using), and finish with chopped spring onions.

Plate up with fresh baby spinach or mixed greens for extra crunch and nutrients.

How to bake a potato in the air fryer:

Take your washed potato and prod it all over with a fork, this allows steam to escape and prevents the potato from exploding. It also gives a fluffier texture.
Rub a little olive oil around the outside and place into your preheated air fryer for 40 minutes at 200°C.
Flip it part way through and you'll know it's done when a fork or knife can easily slide into the centre.