Coronation Chicken Baked Potato (HC)
Ingredients
- 160 - 200g potato
- 1 heaped tsp mayonnaise
- 1 tbsp full-fat Greek yoghurt
- 1 tbsp mango chutney
- ½ tsp curry powder (add more if desired)
- Black pepper for seasoning
- 1 tbsp soy sauce
- 100 - 130g cooked chicken breast, sliced
- ½ red onion, thinly sliced (optional)
- 1 tbsp flaked almonds
Instructions:
Baked Potato
Wash the potato thoroughly under running water to remove any dirt.
Pat dry with a towel.
Pierce the potato several times with a fork to allow steam to escape during cooking.
Air Frying:
Preheat your air fryer to 200°C.
Place the potato in the air fryer basket
Cook for 35-40 minutes, flipping halfway through the cooking time.
Check for doneness by inserting a fork or knife into the centre of a potato; it should be tender all the way through.
Once cooked, remove the potato from the air fryer.
Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.
Baking:
Preheat your oven 200°C.
Pierce potato several times with a fork.
Place the potato directly on the oven rack or on a baking sheet lined with foil or parchment paper.
Bake for 45-60 minutes, depending on the size of the potato. Flip halfway through baking to ensure even cooking.
The potato is done when it is tender all the way through and the skin is crispy.
Pick your topping below, serve hot or cold and enjoy!
Filling:
In a bowl add the mayonnaise, Greek yoghurt, mango chutney, curry powder, black pepper, soy sauce and drop of water.
Mix around, taste test and add more black pepper to season if you like.
Add the sliced chicken and red onion (optional) to the bowl and mix around.
Spoon the mixture into a baked potato, top with flaked almonds and enjoy!