Chicken baked potato

Another very tasty leftover meal was had! I had quite a bit of chicken ragu left over from dinner the other night so popped that into the fridge and used it for a very tasty, very flavourful lunch, the next day.
A simple dish that really fills you up and is the perfect lunch treat. And who doesn’t like a good old baked potato?

I cannot say much about the ingredients as my chicken ragu recipe is already on my blog. However, follow these simple steps below to achieve a great tasting chicken baked potato…

Chicken ragu recipe (please see my previous blog post)
Sour cream
Fresh parsley, leaves only
Baked potatoes
Olive oil
Black pepper
1 Tbs butter per baked potato
Red pepper flakes (optional)
Grated cheddar cheese (optional)

Baked potato
I parboil my potatoes before baking as this saves quite a bit of time.
Preheat oven to 160 degrees Celsius.
Prick the potatoes with a fork about 4 times and add to salted boiling water. Place the lid on and boil for at least 15 minutes. (Half way through.). Remove from the water and cool for a few minutes. Lightly slice a cross over the top of the potato, about 2cm deep. Rub the potato with olive oil and salt and place in the oven. Bake for about 30 minutes or until the skin is nicely browned and crisp.

To serve
If using leftover chicken ragu, reheat thoroughly in a pan and simmer for 3 minutes. Set aside. Using your hands, press the sides of the baked potato until it open up. Top with butter, ragu & a nice dollop of sour cream.
Garnish with fresh parsley leaves and a light sprinkling of red pepper flakes. For more decadence, finish off with a good helping of cheddar cheese!

From my kitchen to yours, with love x

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