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CRISPY GOLDEN LOADED POTATOES

  • Mar 3
  • 1 min read

Updated: Mar 4


CRISPY GOLDEN LOADED POTATOES Twice-baked with Caribbean jerk-seasoned chicken & melted cheese 1 hr 45 mins Serves: 4 Green salad, coleslaw, grilled vegetables and curry jerk sauce drizzle Ingredients

  • 4 large baking potatoes

  • 300g diced chicken

  • 4–5 tbsp Nimi Nosh Cracking Curry Jerk Quick Marinade & Sauce

  • 100g butter

  • 100ml sour cream or crème fraiche

  • 100g grated cheddar

  • 2 spring onions

  • Olive oil, salt & black pepper

    Optional: Sweetcorn, peppers, bacon bits, fresh herbs To serve: Extra sauce & sour cream

    Method

    1 Bake the PotatoesRub with oil and salt.Bake at 200°C for 60–75 mins until crispy outside and soft inside.

    2 Cook the ChickenMarinate chicken with 2 tbsp curry jerk sauce (15–20 mins). Pan-fry 8–10 mins until cooked through.

    3 Mix, Fill & Bake AgainScoop out potato centres.Mash with butter, sour cream, cheese, spring onions & extra curry jerk sauce. Fold in chicken.Refill skins, top with cheese.Bake again 15–20 mins until golden.Grill 2–3 mins for extra crisp.

    Variations

    Swap chicken for beef mince or lamb mince (cook 8–10 mins), prawns (cook 4–5 mins), or mixed beans for a vegetarian version.

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