)
- Prep in:
- 10 mins
- Cook in:
- 40 mins
- Serves:
- 4
Method
- Heat oven to 220°C, 200°C Fan, Gas Mark 7. Prick the potatoes with a fork, place on a plate and microwave on HIGH (900W) for 6 minutes. Turn the potatoes over and microwave on HIGH for a further 4 minutes.
- Transfer the potatoes to a baking sheet and brush with the oil. Season and place on the top shelf of the oven for 30-40 minutes until the skin is crisp and the flesh is soft.
- Heat the remaining oil in a large non-stick frying pan over a medium heat and fry the onion for 5 minutes until soft. Add the garlic and mushrooms. Cook for a further 6-8 minutes until soft and golden.
- Stir through the spinach, chicken and ¾ of the parsley. Cook for 3-4 minutes until the spinach wilts and the chicken is hot.
- Remove the potatoes from the oven. Make a sharp cross over each potato and split open slightly. Spoon over the chicken mixture and serve immediately.
Ingredients
4 medium fluffy potatoes (approx 350g), such as Maris Piper or King Edward
1½ tablespoons olive oil
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
250g chestnut mushrooms, cleaned and sliced
200g fresh spinach leaves
2 cooked chicken breasts, finely shredded
3 tablespoons freshly chopped parsley