NZ Woman's Weekly

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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