Stuffed spuds are a winner in our house and super easy to make with left overs or our shredded chicken and bacon sauce. It takes an hour to cook a potato in the oven and they can be cooked ahead of time. You can also nuke a potato in the microwave but the potatoes skin stays thin. Cooking in the oven rubbed with oil creates a thick potato skin which acts as a little bowl when stuffing, you can remove the fluffy insides of the potato and mix it with other ingredients before returning to the potato bowl. Check out our recipe for pulled pork stuffed spuds to get the perfect oven baked potato.
Our shredded chicken and bacon sauce has only three main ingredients with some oil and seasoning. The dish can be made in 30 minutes from prep time to serving.
ingredients
250g middle bacon (diced)
2 whole chicken breasts (approx 600g)
1 Tablespoon oil
1 teaspoon Paprika
Salt and pepper
500g jar pasta sauce (we used Leggos bolognaise with chunky tomato, garlic and herbs.
100ml water
optional ingredients
4 large potatoes for baking
1 Tablespoon oil
Sour cream
Grated cheese
Spring onions
directions
1. If serving sauce with potatoes prep and pre heat the oven baking potatoes for a hour.
2. Season chicken with salt, pepper and paprika.
3. Preheat oil in pan and cook bacon for 5 minutes until becoming crispy.
4. Add seasoned chicken breast to pan and sear each side for 2 minutes each.
5. Add jar of sauce and water, bring to the boil and reduce to medium heat, pop the lid on and simmer until chicken reaches internal temperature of 150º Fahrenheit or 65º Celsius (this takes between 15-20minutes). Ensure the chicken holds the temperature for 3 minutes by turning off heat and allowing chicken to rest with lid on the pot. Stir the sauce as needed during this time.
6. Allow chicken to rest for 5 minutes, use two forks (or BBQ claws if you have them) and shred the chicken.
7. Serve with baked potato, pasta or in a toastie. Garnish with sour cream, cheese and spring onion.
utensils
You will need a good quality digital thermometer, board, knife, sauté pan and lid, wooden spoon, measuring jug, two forks or shredding claws and a serving spoon.
