BBQ Pulled Chicken Jacket Potatoes

Ingredients

• 4 large baking potatoes
• 500 g chicken thigh fillets
• 150 ml BBQ sauce
• 200 ml chicken stock
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 80 g cheddar cheese

Method

1. 1

   Preheat oven to 200°C (fan 180°C). Prick the potatoes all over, rub with oil and salt and bake for 50–55 minutes until tender.

2. 2

   Meanwhile, place chicken thighs in a small saucepan with stock, garlic powder and paprika. Simmer for 20 minutes until cooked through.

3. 3

   Remove the chicken and shred using two forks. Discard most of the liquid, leaving a couple of tablespoons.

4. 4

   Stir the BBQ sauce into the shredded chicken and warm through for 2 minutes.

5. 5

   Split the jacket potatoes open, fill generously with the pulled chicken and scatter over grated cheddar. Serve with coleslaw or salad.