Fluffy warm baked potatoes topped with tender shredded chicken, jewels of corn, sweet BBQ sauce, vibrant green guacamole, crispy onions and a ranch dressing. Mouth-wateringly good!
Mexican Chicky Jacket Potatoes
Mexican Chicky Jacket Potatoes
with shredded BBQ chicken & fresh guacamole
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- BBQ Sauce
- Chicken
- Corn
- Crispy Onions
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Chives
- Green Leaves
- Guacamole
- NOMU Mexican Spice Blend
- Potato
- Ranch Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
BAKE BABY, BAKE!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
BACK AT THE RANCH
Boil the kettle. Place a small pot over a medium heat with 15ml of oil. When hot, fry the rub (to taste) for 30-60 seconds until fragrant, shifting constantly. Add the ranch dressing and ¾ of the chopped chives. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
NICE A-POACH
Pat the chicken dry with a paper towel. Fill a pot with boiling water. Once simmering, lower the chicken into the water and leave to poach for 10-12 minutes until cooking through. Remove from the water and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and place in a bowl. Add the BBQ sauce, seasoning, and mix until fully coated. Cover to keep warm until serving.
ALMOST THERE…
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
PUT YOUR JACKETS ON!
Top the buttery potato halves with the shredded green leaves and the shredded BBQ chicken. Drizzle over the ranch dressing, sprinkle over the corn, and dollop on the guac. Garnish with the crispy onions and the remaining chives. Serve any remaining fillings on the side and enjoy, Chef!
Potato - 200g
NOMU Mexican Spice Blend - 10ml
Ranch Dressing - 82,5ml
Fresh Chives - 4g
Free-range Chicken Breast - 1
BBQ Sauce - 40ml
Green Leaves - 20g
Corn - 50g
Guacamole - 40g
Crispy Onions - 10ml
BAKE BABY, BAKE!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 30-35 minutes until the flesh is soft and the skin is crispy.
BACK AT THE RANCH
Boil the kettle. Place a small pot over a medium heat with 30ml of oil. When hot, fry the rub (to taste) for 30-60 seconds until fragrant, shifting constantly. Add the ranch dressing and ¾ of the chopped chives. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
NICE A-POACH
Pat the chicken dry with a paper towel. Fill a pot with boiling water. Once simmering, lower the chicken into the water and leave to poach for 10-12 minutes until cooking through. Remove from the water and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and place in a bowl. Add the BBQ sauce, seasoning, and mix until fully coated. Cover to keep warm until serving.
ALMOST THERE…
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
PUT YOUR JACKETS ON!
Top the buttery potato halves with the shredded green leaves and the shredded BBQ chicken. Drizzle over the ranch dressing, sprinkle over the corn, and dollop on the guac. Garnish with the crispy onions and the remaining chives. Serve any remaining fillings on the side and enjoy, Chef!
Potato - 400g
NOMU Mexican Spice Blend - 20ml
Ranch Dressing - 170ml
Fresh Chives - 8g
Free-range Chicken Breasts - 2
BBQ Sauce - 80ml
Green Leaves - 40g
Corn - 100g
Guacamole - 80g
Crispy Onions - 20ml
BAKE BABY, BAKE!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
BACK AT THE RANCH
Boil the kettle. Place a small pot over a medium heat with 40ml of oil. When hot, fry the rub (to taste) for 30-60 seconds until fragrant, shifting constantly. Add the ranch dressing and ¾ of the chopped chives. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
NICE A-POACH
Pat the chicken dry with a paper towel. Fill a pot with boiling water. Once simmering, lower the chicken into the water and leave to poach for 10-12 minutes until cooking through. Remove from the water and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and place in a bowl. Add the BBQ sauce, seasoning, and mix until fully coated. Cover to keep warm until serving.
ALMOST THERE…
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
PUT YOUR JACKETS ON!
Top the buttery potato halves with the shredded green leaves and the shredded BBQ chicken. Drizzle over the ranch dressing, sprinkle over the corn, and dollop on the guac. Garnish with the crispy onions and the remaining chives. Serve any remaining fillings on the side and enjoy, Chef!
Potato - 600g
NOMU Mexican Spice Blend - 30ml
Ranch Dressing - 247,5ml
Fresh Chives - 12g
Free-range Chicken Breasts - 3
BBQ Sauce - 120ml
Green Leaves - 60g
Corn - 150g
Guacamole - 120g
Crispy Onions - 30ml
BAKE BABY, BAKE!
Preheat the oven to 220°C. Line a baking tray with tinfoil and lightly grease. Cut the rinsed potato in half lengthways and place on the tray – don’t remove the skin! Coat in oil, season, and turn cut-side down. Bake in the hot oven for 40-45 minutes until the flesh is soft and the skin is crispy.
BACK AT THE RANCH
Boil the kettle. Place a small pot over a medium heat with 50ml of oil. When hot, fry the rub (to taste) for 30-60 seconds until fragrant, shifting constantly. Add the ranch dressing and ¾ of the chopped chives. Once well combined, remove the pot from the heat. Pop on a lid and set aside to keep warm until serving.
NICE A-POACH
Pat the chicken dry with a paper towel. Fill a pot with boiling water. Once simmering, lower the chicken into the water and leave to poach for 10-12 minutes until cooking through. Remove from the water and place on a cutting board. Using two forks (one to secure the chicken and the other to shred), gently shred the chicken and place in a bowl. Add the BBQ sauce, seasoning, and mix until fully coated. Cover to keep warm until serving.
ALMOST THERE…
Once the potatoes are cooked, carefully spoon the flesh into a bowl without breaking the skin, and fluff up with a fork. Mix in a small knob of butter and some seasoning, and return to the skins.
PUT YOUR JACKETS ON!
Top the buttery potato halves with the shredded green leaves and the shredded BBQ chicken. Drizzle over the ranch dressing, sprinkle over the corn, and dollop on the guac. Garnish with the crispy onions and the remaining chives. Serve any remaining fillings on the side and enjoy, Chef!
Potato - 800g
NOMU Mexican Spice Blend - 40ml
Ranch Dressing - 330ml
Fresh Chives - 15g
Free-range Chicken Breasts - 4
BBQ Sauce - 170ml
Green Leaves - 80g
Corn - 200g
Guacamole - 160g
Crispy Onions - 40ml
Woolies Products in this dish
