BBQ Chicken Loaded Jackets

• 2 baking potatoes
• 300g chicken breast
• 3 tbsp BBQ sauce
• 2 tbsp Greek yogurt
• 1 spring onion
• 1 tsp smoked paprika

1. 1

   Preheat oven to 200°C. Pierce potatoes all over with a fork, rub with a little oil and salt, and bake directly on the rack for 50–60 min until the skin is crisp and a skewer slides in easily. For a quicker version, microwave on high for 8 min, then oven-crisp for 10 min.

2. 2

   While the potatoes cook, mix smoked paprika, salt, and a good grind of pepper. Pat the chicken breast dry and coat it in the spice mix.

3. 3

   Heat a drizzle of oil in a skillet over medium-high heat. Sear the chicken 5–6 min per side until golden and cooked through (internal temp 74°C). Transfer to a board and rest 3 min.

4. 4

   Shred the chicken with two forks into chunky strips. Return to the pan over low heat, add the BBQ sauce, and toss until every strand is coated and glossy. Remove from heat.

5. 5

   Slice the spring onion thinly. Split each baked potato open and fluff the inside with a fork.

6. 6

   Pile the BBQ chicken generously into each potato. Drizzle with Greek yogurt and finish with the sliced spring onion.