Baked Potato with Chicken, Coleslaw + Salad (HC)

Ingredients

• 1 medium baking potato (approx. 170g)
• Pinch of black pepper, to taste
• 100g cooked chicken, diced or shredded
• 30g cheese, grated
• 1 tbsp coleslaw
• Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)

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Instructions

For the Potato

1. Wash the potato thoroughly under running water to remove any dirt.

2. Pat dry with a towel.

3. Pierce the potato several times with a fork to allow steam to escape during cooking.

Air Frying

1. Preheat your air fryer to 200°C.

2. Place the potato in the air fryer basket

3. Cook for 35-40 minutes, flipping halfway through the cooking time.

4. Check for doneness by inserting a fork or knife into the centre of a potato; it should be tender all the way through.

5. Once cooked, remove the potato from the air fryer.

6. Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.

Baking

1. Preheat your oven 200°C.

2. Pierce the potato several times with a fork.

3. Place the potato directly on the oven rack or on a baking sheet lined with foil or parchment paper.

4. Bake for 45-60 minutes, depending on the size of the potato. Flip halfway through baking to ensure even cooking.

5. The potato is done when it is tender all the way through and the skin is crispy.

6. Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.

For the filling

1. Season the inside of the baked potato with a pinch of black pepper.

2. Add the cooked chicken and top with the cheese and coleslaw. 

3. Serve with a large mixed salad.

Dinner

Serves: 1