eCook Meal
Mexican Chicky Jacket Potatoes
with shredded BBQ chicken & fresh guacamole
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R249.91
for 4 servings · R62.48 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Ranch Dressing needs 330 mlRanch Dressing 180 g R44.99 · whole pack (size can't be divided)R44.99
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Guacamole needs 160 gGuacamole Seasoning 40 g 40 g at R20.99 · 4.0× packsR83.96
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Free-range Chicken Breasts needs 4Sliced Free Range Smoked Chicken Breast 140 g R42.99 · whole pack (size can't be divided)R42.99
-
Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
-
BBQ Sauce needs 170 mlClark's Kitchen Sweet and Smokey BBQ Sauce 375 ml 375 ml at R48.99 · 45% of packR22.21
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mexican Chicky Jacket Potatoes?
The preparation time for Mexican Chicky Jacket Potatoes with shredded BBQ chicken & fresh guacamole is between 15 and 30 minutes.
What is the total time required to make Mexican Chicky Jacket Potatoes with shredded BBQ chicken & fresh guacamole?
The total time required to make Mexican Chicky Jacket Potatoes with shredded BBQ chicken & fresh guacamole is between 40 and 60 minutes.
How many servings does Mexican Chicky Jacket Potatoes provide?
4 servings
What are the main ingredients in Mexican Chicky Jacket Potatoes?
BBQ Sauce, Chicken, Chicken Breast, Corn, Crispy Onions, Fresh Chives, Green Leaves, Guacamole, NOMU Mexican Spice Blend, Potato, Ranch Dressing
What is the nutritional information of Mexican Chicky Jacket Potatoes?
Calories: 671, Carbs: 67 grams, Fat: grams, Protein: 47.1 grams, Sugar: 13 grams, Salt: 24 grams
How do I prepare Mexican Chicky Jacket Potatoes?
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. 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. 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. 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. 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!
What should be prepared from my kitchen to make Mexican Chicky Jacket Potatoes?
BBQ Sauce, Chicken, Chicken Breast, Corn, Crispy Onions, Fresh Chives, Green Leaves, Guacamole, NOMU Mexican Spice Blend, Potato, Ranch Dressing
How many calories does Mexican Chicky Jacket Potatoes have?
671 calories
How much fat content does Mexican Chicky Jacket Potatoes have?
grams