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Stuffed jacket potatoes

  • 0:30 Prep
  • 0:20 Cook
  • 6 Servings


  • 6 (250g each) Coliban potatoes, skin on (see note)
  • 1/4 Roast Chicken, skin and bones removed, shredded
  • 1 carrot, peeled, coarsely grated
  • 40g (1/4 cup) craisins (dried cranberries)
  • 85g (1/3 cup) whole-egg mayonnaise
  • 230g (1 1/2 cup) frozen peas
  • 35g (1/3 cup) coarsely grated cheddar
  • 1/2 celery stick, thinly sliced
  • 1 x 185g can tuna, drained, flaked
  • 6 grape tomatoes, halved


  • 1
    Prick each potato with a fork 10 times. Place evenly around edge of microwave turntable. Cook on High/800watts/100%, turning once, for 12-15 minutes or until tender. Transfer to a bowl. Cover with plastic wrap. Set aside to cool slightly.
  • 2
    Meanwhile, combine chicken, carrot, craisins and mayonnaise in a bowl.
  • 3
    Place the peas in a microwave-safe bowl. Cover with plastic wrap. Cook, on High/800watts/100%, for 3-4 minutes or until bright green and tender. Add the cheddar. Use a fork to coarsely mash until cheddar has almost melted.
  • 4
    Cut a cross in the top of each potato. Use a clean tea towel to hold the potato at the base and gently squeeze to open up the top. Divide the pea mixture among half of the potatoes. Top with the celery and tuna. Divide the chicken mixture among the remaining potatoes and top with tomato. Serve.

Source: taste.com.au


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