Recipe
Chicken, Bacon & Mayo Jacket Potatoes
Crisp jacket potatoes filled with creamy chicken, smoky bacon, spring onions and mayonnaise: an easy British supper that makes excellent use of leftover roast chicken.
Ingredients
Method
15 mins prep75 mins cook90 mins total
Heat the oven to 220°C/200°C fan/gas 7. Scrub the potatoes, dry them thoroughly and prick each one several times with a fork.
Rub the potatoes with the olive oil and flaky salt. Place directly on the oven shelf with a tray underneath and bake for 60–75 minutes, until the skins are crisp and the centres feel completely soft when squeezed.
While the potatoes cook, fry the bacon over a medium heat for 6–8 minutes, turning occasionally, until crisp. Drain on kitchen paper, leave to cool for 5 minutes, then chop into small pieces.
Put the chicken, bacon, mayonnaise, mustard, lemon juice, spring onions and garlic granules in a bowl. Season generously with black pepper and mix well. Taste before adding any extra salt, as the bacon is already salty.
Cut a deep cross in each cooked potato and squeeze the ends gently to open it. Fluff the inside with a fork and add a little butter if you like.
Spoon over the chicken and bacon mayo filling. Finish with grated Cheddar, extra spring onion and black pepper, then serve immediately.
Notes
Leftover roast chicken or a shop-bought rotisserie chicken both work brilliantly.
Replace the spring onions with finely diced red onion or chives.
For a lighter filling, replace 2 tbsp of the mayonnaise with Greek yoghurt.
Add a dash of hot sauce, chopped jalapeños or a pinch of smoked paprika for extra flavour.
The filling can be made up to 24 hours ahead and kept covered in the fridge.
Cook the prepared potatoes at 200°C for 45–55 minutes, turning halfway, until crisp outside and soft throughout. Cook in batches if necessary so air can circulate around them.
Keep leftover filling refrigerated and use within 2 days. Do not leave the chicken and mayonnaise filling at room temperature for more than 2 hours.
About this recipe
These jacket potatoes are baked until the skins are crisp and the centres are fluffy, then filled with a creamy mixture of chicken, smoky bacon, spring onions and mayonnaise.
The filling can be prepared ahead, making this a straightforward British supper for busy evenings. Add mature Cheddar and extra spring onion at the end for a generous finish.
