NZ Woman's Weekly

Smoked chicken and sweetcorn baked potatoes

Smoked chicken and sweetcorn baked potatoes
  • Meal Type

  • Servings

  • Courses


Stuffed spuds are a cheap eat that has stood the test of time. Instead of chicken and corn, why not use a can of tuna and top the potato with tomatoes and basil or mix smoked fresh fish and baby spinach through the potato mixture?

  • Spray oil
  • 4 large baking potatoes
  • ½ tsp sea salt
  • 1 tbsp oil
  • 1 small onion, diced
  • 1 cup sweetcorn kernels
  • 1 cup smoked chicken, diced
  • ½ cup milk
  • 2 tsp cornflour
  • ½ cup cheese, grated
  • ¼ cup sour cream
  • 3-4 tbsp sweet chilli sauce
  • ½ avocado

1 Preheat the oven to 175ºC. Spray the potatoes with oil and rub all over with salt. Place on a shallow tray and pierce 2-3 times with a sharp knife. Bake for 35-40 minutes until the potato is tender. Leave for 5 minutes until cool enough to handle. Cut each potato in half horizontally and scoop out most of the flesh into a bowl. Set aside.

2 Meanwhile, heat the oil in a medium frying pan and saute the onion for 2-3 minutes until tender, then add corn, chicken, milk and cornflour. Simmer for 5 minutes until the mixture is thick and creamy. Stir in the mashed potato flesh and half the cheese.

3 Spoon the sweetcorn mixture back into the potato skin shells, then top with the remaining cheese and bake for a further 10-15 minutes until golden and the cheese is bubbling.

4 Serve topped with sour cream, avocado dices and drizzle with sweet chilli sauce.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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