Chilli Chicken Baked Potato (HC)

Ingredients

• 1 potato (approx. 160g)
• 1 tbsp yoghurt
• 1 tsp mayo
• 1 tsp soy sauce
• 1/2 tsp paprika
• Pinch of garlic
• 1/2 tsp tomato puree
• 1 tsp sriracha chilli sauce
• Black pepper, to taste
• 100 –130g cooked chicken breast, sliced or shredded
• ¼ red pepper, finely sliced
• 3 tbsp sweetcorn
• 2 spring onions, sliced
• 30g cheese, grated (optional)
• Handful mixed leaves (or any salad ingredients)

Add to Shopping List

Instructions

Baked Potato:

Air Fryer:

1. Preheat the air fryer to 200°C.

2. Wash and dry the potato, then pierce it several times with a fork.

3. Place the potato in the air fryer basket and cook for 35–40 minutes, turning halfway through.

4. The potato is ready when it is crisp on the outside and tender in the centre.

Oven:

1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.

2. Wash and dry the potato, then pierce it several times with a fork.

3. Place directly on the oven rack or on a lined baking tray.

4. Bake for 45–60 minutes, turning halfway through, until the skin is crisp and the centre is soft.

Filling:

1. Bake the potato using your preferred method until crisp on the outside and fluffy in the middle.

2. Meanwhile, add the yoghurt, mayo, soy sauce, paprika, garlic, tomato puree, sriracha chilli sauce and black pepper to a bowl. Mix until smooth.

3. Stir in the cooked chicken, red pepper, sweetcorn and spring onion. Mix until everything is evenly coated.

4. Taste test and add more seasoning if needed.

5. Slice open the baked potato and fluff up the centre with a fork.

6. Spoon the chilli chicken filling into the potato, top with cheese and serve with mixed leaves on the side (or any salad ingredients if needed).

Note - Double or triple the chicken mixture and store it in an airtight container in the fridge for up to 3 days. Perfect for quick lunches or dinners throughout the week.

Dinner

Serves: 1