Skip to content
Coronation chicken stuffed potatoes recipe

Coronation chicken stuffed potatoes recipe

43 ratings

Your favourite sandwich filling works just as well in jacket potatoes. Plus, it only takes a few minutes to prep ahead. See method

  • Serves 2
  • 10 mins to prepare and 1 hr to cook
  • 475 calories / serving


  • 2 baking potatoes, scrubbed
  • 1 tsp olive oil
  • 100g leftover roast chicken, shredded
  • 4 tbsp reduced-fat mayonnaise
  • 1 tbsp mango chutney
  • 1 tsp mild curry powder
  • 1 tbsp raisins
  • 5g fresh coriander, roughly chopped
  • 2 tsp flaked almonds, toasted, to serve
  • salad leaves, to serve (optional)

Each serving contains

  • Energy

  • Fat

    15g 22%
  • Saturates

    2g 10%
  • Sugars

    12g 13%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 60g Protein 21.1g Fibre 6.1g


1. Preheat the oven to gas 5, 190°C, fan 170°C. Pierce the potatoes all over, rub with the oil, then transfer to a baking tray and bake for 1 hr or until crispy on the outside and fluffy on the inside. Set aside to cool slightly before slicing in half, spooning out the middle and transferring to a bowl, leaving a shell about 1cm thick.

2. While the potatoes are cooling, combine the remaining ingredients (apart from the almonds and salad) with the scooped-out potato. Carefully spoon back into the still-warm shells and serve scattered with the almonds, with salad on the side, if you like.

Tip: Bake the pricked potatoes in an air-fryer at 200°C for 45 mins, or until a knife pierces through easily, turning halfway through cooking.

See more Chicken recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.