Chicken Caesar jacket potato recipe

“This one’s a game-changer!” says Anthea Malialis. “A crispy jacket potato filled with garlicky mash, creamy Caesar chicken, crunchy lettuce, crispy bacon, herby pitta croutons and loads of Parmesan. Comfort food with serious crunch and flavour.

“Transform your jacket potato into a Caesar salad sensation – all the classic flavours piled high on a crispy spud!”

Chicken Caesar jacket potato

Ingredients:

(Serves 2)

Prep: 20 minutes

Cook: 70–80 minutes

2 large baking potatoes

2tbsp olive oil

Sea salt and pepper

2 chicken breasts or 8 mini-fillets

1tbsp dried Italian herbs

1tbsp garlic granules

6tbsp Caesar dressing

1 pitta bread

2tbsp garlic butter

Parmesan

Shredded iceberg lettuce

Crispy bacon pieces

Method:

1. Preheat the oven to 200°C/180°C fan/gas mark six.

2. Pierce the potatoes all over with a fork. Brush them with olive oil, season with sea salt, then wrap them in foil and bake for 50–60 minutes. Remove the foil and cook for another 15 minutes, to crisp the skin.

3. Meanwhile, season the chicken with Italian herbs, garlic granules and a drizzle of olive oil, then pan-fry until golden and fully cooked.

4. Let it cool, then slice, mix with four tablespoons of the Caesar dressing and set aside.

5. Cut the pitta bread into small squares. Spray them with olive oil and season with Italian herbs. Put them on a baking tray and bake them in the oven for six minutes. Set aside.

6. Once the potatoes are done, cut them open and mash the inside with the garlic butter. Season with salt and pepper, and grate over some Parmesan. Spoon over the Caesar chicken mix. Add some iceberg lettuce, crispy bacon and the pitta croutons, and drizzle with the rest of the Caesar dressing. Finish with an extra grating of Parmesan. Serve immediately for the perfect crisp, creamy, cheesy bite!

Super Home Cook by Anthea Malialis is published in hardback by Ebury Press, priced £22. Photography by Hannah Hughes. Available now.