Crispy jacket potatoes with chicken and herbs

    2 hours 40 min

    A filling lunch or light supper of baked potatoes topped with a creamy chicken and spring onion filling. Nice way to use up leftover chicken.

    Hampshire, England, UK
    16 people made this

    Serves: 1 

    • 1 potato for baking
    • oil
    • chicken pieces
    • mayonnaise
    • 1 garlic clove, crushed
    • spring onions and/or red onions
    • oregano
    • basil

    Prep:10min  ›  Cook:1hr30min  ›  Extra time:1hr  ›  Ready in:2hr40min 

    1. Using a fork, pierce the potato all over then using a small brush, brush the potato all over with oil.
    2. Sit the potato on a baking tray and leave for an hour.
    3. Pre heat the oven to 180 C in a fan oven, then place the potato in the centre of the oven for 1 and a half hours or until done. Whilst it is cooking....
    4. Place mayonnaise into a bowl. Use how ever much is to your taste. Add one clove of crushed fresh garlic.
    5. Finely chop the onion/s and add to the mayonaise
    6. Crush the oregano and basil together and add to the mayonaise mix
    7. If you do not have "ready to eat chicken" cook the chicken pieces on the hob.
    8. When the potato is done, remove from the oven and cut open.
    9. Add the mayonnaise mix and place your chicken pieces on top.
    10. Your potato should be nice and crispy and loaded with filling.

    Cook's tip

    If you want a side dish, a good one is a tuna salad with cannellini beans, a boiled egg, onions, lettuce and olives with a dressing of oil, balsamic vinegar, honey and lemon.

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