Coronation chicken stuffed potatoes recipe
Your favourite sandwich filling works just as well in jacket potatoes. Plus, it only takes a few minutes to prep ahead.
See method- Serves 2
- 10 mins to prepare and 1 hour to cook
- 475 calories / serving
Ingredients
- 2 baking potatoes, scrubbed
- 1 tsp olive oil
- 100g leftover roast chicken, shredded
- 4 tbsp reduced-fat mayonnaise
- 1 tbsp mango chutney
- 1 tsp mild curry powder
- 1 tbsp raisins
- 5g fresh coriander, roughly chopped
- 2 tsp flaked almonds, toasted, to serve
- salad leaves, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1995kJ 475.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 12g
of the Reference intake
Carbohydrate 60.0gProtein 21.1gFibre 6.1g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Pierce the potatoes all over, rub with the oil, then transfer to a baking tray and bake for 1 hr or until crispy on the outside and fluffy on the inside. Set aside to cool slightly before slicing in half, spooning out the middle and transferring to a bowl, leaving a shell about 1cm thick.
- While the potatoes are cooling, combine the remaining ingredients (apart from the almonds and salad) with the scooped-out potato. Carefully spoon back into the still-warm shells and serve scattered with the almonds, with salad on the side, if you like.
- Tip: Bake the pricked potatoes in an air-fryer at 200°C for 45 mins, or until a knife pierces through easily, turning halfway through cooking.
- See more Chicken recipes
