Directions
- 1Wash your potato and pierce lots of holes.
- 2Brush with olive oil.
- 3Season with sea salt.
- 4Then wrap it up in foil.
- 5Bake the potato in an air fryer at 170°C for 45 minutes, then at 205°C for 15 minutes.
- 6To make the filling, boil the chicken in 3-4 cups of water, 1 tsp chicken stock and salt to season for about 15 minutes.
- 7Once cooked, drain the chicken, then add to a bowl and shred the chicken.
- 8Add sweet corn, ranch seasoning, salt, pepper, and mayonnaise to the shredded chicken.
- 9Mix until combined.
- 10Cut open the jacket potato and add butter.
- 11Mash the inside of the potato and season with salt and pepper.
- 12Add the chicken filling to the seasoned jacket potato.
- 13Top with crispy onions and parsley.
Ingredients
- 4 units All-purpose potatoes or large Maris piper
- 650 g Chicken tenders breast
- 1 tbsp Ranch seasoning
- 1 small can Sweetcorn
- 3 tbsp Mayonnaise
- Sea salt
- Pepper
- Olive oil
- 1 tsp Chicken stock
- Butter
- Crispy onions
- Fresh parsley
Equipment
Air fryerBowlKnifeFoilBrush
Tips
- To get crispy skin, after baking in foil, open the foil, lightly spray with oil, add a pinch of salt and cook for a further 15 minutes at 205°C.
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