Jacket Potatoes with Chicken and Avocado recipe
information
Much of a potato's nutrients are contained in, or just under, its skin. Make the filling for this dish with freshly cooked, boned chicken breasts or with any leftover roast chicken. Serve with a green salad.
Preparation time : 20 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 530
ingredients
4 large baking potatoes
1 teaspoon olive oil
1/4 pint (150 ml) sour cream
3 tablespoons snipped chives
1 tablespoon lemon juice
10 oz {275 g) cooked chicken
1 ripe avocado
Salt and freshly ground black pepper
1 teaspoon olive oil
1/4 pint (150 ml) sour cream
3 tablespoons snipped chives
1 tablespoon lemon juice
10 oz {275 g) cooked chicken
1 ripe avocado
Salt and freshly ground black pepper
method
1. Scrub and prick the potatoes, then rub each one with oil. Cook on a baking sheet for 1 1/2 hours.
2. Meanwhile, blend the sour cream, chives and lemon juice together in a bowl. Cut the chicken into small cubes and add to the mixture.
3. Cut the avocado in half and remove the skin and stone. Dice the flesh into 1/2 inch (15 mm) cubes. Add to the chicken, season to taste and mix well.
4. Make a diagonal cut in the potatoes and pull them apart. Fill each one with the chicken mixture.
2. Meanwhile, blend the sour cream, chives and lemon juice together in a bowl. Cut the chicken into small cubes and add to the mixture.
3. Cut the avocado in half and remove the skin and stone. Dice the flesh into 1/2 inch (15 mm) cubes. Add to the chicken, season to taste and mix well.
4. Make a diagonal cut in the potatoes and pull them apart. Fill each one with the chicken mixture.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
