Jacket Potato with Coronation Chicken
Ingredients
- 4 baking potatoes
- 400 g cooked chicken breast
- 4 tbsp mayonnaise
- 2 tsp mild curry powder
- 2 tbsp mango chutney
- 40 g sultanas
- 4 spring onions
- 40 g butter
Nutrition (per serving)
- Calories
- 592 kcal
- Protein
- 37 g
- Carbohydrate
- 53 g
- of which sugars
- 14.9 g
- Fat
- 22.9 g
- of which saturates
- 7.1 g
- Fibre
- 6.7 g
- Salt
- 0.68 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C. Scrub the potatoes, prick all over with a fork, rub with a little oil and salt, and bake directly on the oven shelf for 50–55 minutes until the skins are crisp and the centres are fluffy.
- 2
Meanwhile, shred the cooked chicken into a bowl.
- 3
Mix together the mayonnaise, curry powder and mango chutney, then fold through the chicken, sultanas and sliced spring onions.
- 4
Split the baked potatoes, add a knob of butter and pile the coronation chicken on top. Season with black pepper and serve.
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