3 jacket potatoes (pierced)
3 packets of Pep’d up Chicken Bites
60g Extra Mature Cheddar Cheese (grated)
30g Emmental (grated)
2 tbsp greek yoghurt
2 tbsp butter
Sea salt & Black Pepper
Turn your oven to 180C and place your jacket potatoes on a lined baking tray, cover with your oil and sprinkle the tops with your salt and pepper and bake in the oven for 40 minutes.
Remove from oven and leave to cool for 10 minutes before slicing in half and then leave to cool for a further 10 minutes.
Scoop out the potato and place into a bowl. Be careful to leave enough potato at the bottom to ensure you do not split the skin around the potato.
In your bowl of potato, add your butter and your yoghurt and mash (don’t worry about getting it smooth, lumps are encouraged). Add in your cheese and then fill your jacket skins right to the top.
Using a processor, mix your chicken bites until they resemble breadcrumbs and top your jacket potatoes with the crumb mixture and bake in the oven for 15 minutes until golden.
Enjoy with sour cream and a side salad.