Skip to content
Coronation chicken stuffed potatoes recipe

Coronation chicken stuffed potatoes recipe

41 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.

blog comments powered by Disqus