Leftover chicken and sweetcorn baked potatoes
Crisp-skinned potatoes filled with hot chicken, sweetcorn and a little Cheddar. Bake the potatoes before reheating the filling so the leftovers are heated just once.
An original Recipe From Fridge editorial recipe idea. Timings are estimates; check doneness as described, not by the clock alone.
Ingredients
- 2 baking potatoes, about 300g each, scrubbed
- 200g safely chilled cooked chicken, shredded
- 150g drained tinned sweetcorn
- 60g Cheddar, grated
- 1 tsp olive oil
- 3 tbsp water
- Black pepper, to taste
Method
- Prepare the filling ingredients
Drain sweetcorn thoroughly and grate the cheese. Shred cooked chicken into small even pieces using clean utensils, then return it to the fridge while the potatoes bake.
- Bake the potatoes
Heat the oven to 220°C, or 200°C fan. Prick the potatoes several times with a fork, rub with oil and place on a baking tray. Bake for 60–75 minutes until a knife passes easily into the centre; large potatoes may need longer.
- Check the chicken
Keep the chicken refrigerated until the potatoes are nearly done. Use only chicken chilled within 2 hours of cooking, within 48 hours of that cooking and not previously reheated.
- Heat the filling
Put chicken, drained sweetcorn and water in a small lidded saucepan. Heat gently for 6–8 minutes, stirring and adding a splash of water if dry, until steaming hot throughout. Add pepper.
- Fill and serve
Split the hot potatoes carefully, fluff their centres with a fork and divide the filling between them. Scatter over the cheese and serve immediately.
Make it work with what you have
- Start the filling only when the potatoes are tender; the oven estimate is not a guarantee for every potato size.
- Grated Red Leicester can replace Cheddar at the same weight.
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- Leftover chicken and vegetable soup