Jacket Potatoes

Buffalo Chicken Jacket Potatoes with Caramelised Onion

This is a relatively simple dish with great flavour. It can be easily reheated in the microwave or in the oven, and you can top it with some cheese. You can also make the recipe vegetarian by using mushrooms, cauliflower, or lentils instead of chicken.

Taste: Simplicity: Cost:

Recipe adapted and tested by Ruyi Wang from Sugar and Snap PeasLink opens in a new window

Ingredients

• 4 large russet potatoes
• 500g chicken breast
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1 teaspoon salt
• Ground black pepper to taste
• 1 tablespoon butter
• 2 tablespoons buffalo sauce
• 1 tablespoon honey
• Optional: a sliced onion

Method

1. Preheat the oven to 220°C. Wash the potatoes, pat dry, and halve them lengthwise.
2. Place the potatoes on a baking tray. Drizzle them with oil and season with salt. Bake in the oven for 40 minutes or until cooked (when you can easily pierce them with a fork).
3. As an optional step, add ½ tablespoon of oil and the sliced onion into a large pan on low heat, stir occasionally until they are brown and caramelised. This can take some time and can be added on when the dish is ready to be assembled.
4. Combine garlic powder, onion powder, paprika, salt, and pepper in a small bowl.
5. Place the chicken breasts on a separate baking tray and sprinkle the seasoning mix onto both sides. Bake in the oven for 20 minutes or until cooked (when piercing the thickest part, juice runs clear, the meat is white and not pink), also at 220°C. Remove from the oven and let it rest.
6. Add butter, buffalo sauce, and honey to a small saucepan over low heat. Stir continuously until the butter melts and the mixture reaches a gentle simmer. Once it simmers, remove from the heat and set aside.
7. Shred the chicken with two forks or a mixer. Transfer it to a bowl along with the buffalo sauce, butter, and honey mixture. Mix until well combined.
8. After potatoes have finished cooking and been taken out of the oven, spoon the buffalo chicken mixture onto each halved jacket potato, and finish with caramelised onion.