Pierce potatoes in several places with a fork. Place on the microwave turntable, towards the edge, and cook on full power, turning the potatoes over half way through cooking time.
For different wattage (or category) microwaves, adjust cooking time in accordance with manufacturers’ instructions.
While the potatoes are cooking, heat oil in a pan, add the chicken and garlic and cook until browned all over - about 5-6 minutes. Add the pesto and stir through, followed by the tomatoes and spinach.
Remove potatoes from oven carefully and stand for 1 minute. Cut potatoes in half and pile the chicken mixture on top. Serve with extra salad leaves.
2 large Fluffy potatoes (such as Maris Piper or King Edward)
2 skinless chicken breasts, cut into small cubes
1 clove garlic, crushed
2tbsp green pesto
4 cherry tomatoes, roughly chopped
Large handful baby spinach or rocket leaves (optional)
Cast your chips aside in favour of the roast spud in this twist on the traditional Fish 'n' Chip recipe.
moroccan-spiced baked potato crisps
These deliciously moreish crisps will have your guests coming back for more this party season! Perfect for when you'd like to serve something a little out of the ordinary.
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
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