• 4 baking potatoes
  • 1 tbsp olive oil
  • 160 g unsmoked back bacon, roughly chopped
  • 140 g cooked roast chicken, cut into small pieces
  • 100 g bag young leaf spinach
  • 100 g mature British cheddar, grated


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas 4. Prick the potatoes with a fork to prevent them splitting in the oven and bake for 45 minutes.

  2. 2

    Just before the potatoes are due to be ready, heat the oil in a small frying pan and cook the bacon for 5 minutes. Add the chicken and toss with the bacon for 1 minute to warm through. Stir through the spinach and half the grated cheddar.

  3. 3

    Remove the potatoes from the oven, make a cross in each and ease open. Fill with the cheesy bacon and chicken mixture and top with the remaining cheddar. Heat under a hot grill until the cheese is melted and bubbling. Season with a little freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 2613kj 624kcal 31%
  • Fat 21.8g 31%
  • Saturates 9.8g 49%
  • Sugars 3.2g 4%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 691kj/165kcal

Each serving provides

65.7g carbohydrate 7.7g fibre 37.4g protein

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