Chipotle Ranch Chicken and Bacon Jacket Potato
Need a jacket potato that’s quick and easy? I’ve got you I usually avoid these midweek because I want my dinner asap These are mostly cooked in the microwave and finished off in the airfryer for a crispy skin and the most fluffy inside
Ingredients
Directions
- 1
Prick the potatoes with a fork. Pop on a plate with a piece of kitchen towel underneath. Microwave on full heat for 4 minutes before turning and for another 4 minutes. Repeat once more and then the potatoes should be cooked depending on your microwave.
- 2
This step is optional if you’re in a hurry, however if you want a crispy skin, you can place the potatoes into the airfryer for 5 minutes at 185 degrees. Season with salt prior to placing them in the basket. Alternatively, pop them in the oven for 10 minutes at the same temperature.
- 3
Add the diced bacon to a frying pan. Cook for a few minutes until crispy and remove from the pan.
- 4
Season the chicken with the smoked paprika, oregano with salt and pepper to taste. Add to the same frying pan until cooked through.
- 5
Make a cross in the potato, squeeze to release some of the potato before fluffing up with a fork. Top with the cheese and melt by either popping back into the airfryer or oven for a minute.
- 6
Mix together the ranch dressing, greek yoghurt and chipotle paste.
- 7
Top the potato with the chicken, ranch dressing, bacon and parsley.
