Treat yourself to a hot jacket potato – crispy skin on the outside and heart-warming fluffy potato inside topped with this tasty combination of chicken, spinach and mushroom.
- Heat oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on HIGH (900W) for 6 minutes. Turn the potatoes over and microwave on HIGH for a further 4 minutes.
- Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.
- Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms. Cook for a further 6-8 minutes until soft and golden.
- Stir through the spinach, chicken and ¾ of the parsley. Cook for 3-4 minutes until the spinach wilts and the chicken is hot.
- Remove the potatoes from the oven. Make a sharp cross over each potato and split open slightly. Spoon over the chicken mixture and serve immediately.
