Stuffed Jacket Potatoes



7 medium potatoes, individually wrapped in foil
225g chicken breast, cut into small pieces
2 tbsp oil
1 tsp Supreme Garlic Paste
1 tsp Supreme Coarse Black Pepper
Salt to taste
1 tbsp Supreme Onion Powder
1 tsp Supreme Garlic Powder
1 tbsp Supreme Mustard Powder
1 tsp Worcestershire sauce
50g butter
¼ cup double cream
3 spring onions, thinly sliced
½ cup grated mozzarella
Salt to taste
½ cup grated mozzarella


Preheat the oven to 180°c. Wrap each potato in foil and bake in the oven for 1 hour. In the meantime, heat oil in a frying pan over medium heat. Add chicken, garlic paste, black pepper and salt. Cook until chicken is fully cooked through. Now add onion powder, garlic powder, mustard powder and worcestershire sauce. Stir well, cook for a few minutes then remove from heat and set aside. Once the potatoes have baked, remove from foil, slice in half and scoop out most of the potatoes into a bowl (leave enough potato in the skin so the shells stay together). Mash the potatoes along with butter and double cream until smooth and fluffy. Fold in the cooked chicken, ½ cup mozzarella and spring onions. Check seasoning then refill the potato shells with the mixture. Sprinkle with remaining cheese and set on a baking tray and bake at 180 for 20-25 minutes or until baked through. Serve immediately.

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