Creamy Chicken & Leek Baked Potato (HC)
Ingredients
- 1 medium baking potato (approx. 170g)
- 100g broccoli, cut into florets
- 30g Cheddar cheese, grated
Filling:
- 1 tsp olive oil
- 1 small leek, sliced
- ½ tsp garlic powder
- ½ tsp thyme
- ½ tsp sage
- Black pepper, for seasoning
- ½ vegetable stock cube
- 2 tbsp water
- 1 tsp Dijon mustard
- 1 tbsp creme fraiche (or full-fat Greek yoghurt)
- Approx. 100g cooked chicken, shredded or chopped
- 2 slices cooked bacon
Instructions
For the 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.
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.
Let it cool slightly, then slice the potato lengthwise and fluff the insides with a fork.
For the filling:
Heat the oil in a pan over medium heat. Add the leeks, garlic powder, thyme, sage, and black pepper. Cook for 5–6 minutes until the leeks are softened.
Stir in the stock cube, water, mustard, crème fraîche, cooked chicken and bacon. Reduce the heat and cook gently until the sauce thickens. Taste and adjust seasoning if needed.
Steam or boil the broccoli until just tender.
To assemble, spoon the chicken mixture over the fluffed baked potato. Sprinkle with grated cheese and serve with the broccoli alongside.