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Chickenstuffed Spuds

  • 25 min
  • 4
  • Easy
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Recipe Ingredients

  • 4 baking potatoes
  • 1 tbsp olive oil
  • 1 bunch spring onions, sliced
  • 1 tsp fennel seeds
  • 450g chicken mince
  • 1 large red pepper
  • 2 tsp Sriracha
  • salt
  • 1.4 cup sour cream

Recipe Directions

1. Preheat toaster oven to 220ÅãC. Pierce potatoes with fork and place on a microwave-safe plate. Microwave on high for 14 to 16 minutes or until tender, turning once. Transfer to toaster oven and cook for 5 to 7 minutes or until skin is crisp.

2. Meanwhile, in a 30cm nonstick frying pan, heat oil on medium for 1 minute. Add spring onions, leaving some for garnish, and fennel seeds, and cook for 2 minutes, stirring frequently. Add mince, red pepper, Sriracha and 1/2 tsp salt. Cook for 8 minutes or until chicken loses its pink colour throughout, stirring occasionally.

3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and remaining spring onion.

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