12 small Charlotte potatoes
1 tbsp olive oil
2 x 170g packs essential Waitrose Coronation Chicken Deli Filler
1 red or green chilli, deseeded and finely chopped, optional
Fresh coriander leaves, to garnish
1. Preheat the oven to 190ºC, gas mark 5. Rub the potatoes with
a little of the oil. Transfer them to a baking sheet and bake for
30–40 minutes, or until tender. Set aside until cool enough to handle.
2. Halve the potatoes and scoop out most of the flesh (see cook’s tip), leaving a thin layer. Brush the inside of the potato skins with the rest of the oil and sit them cut side up on the baking sheet. Return them to the oven for 10 minutes until golden.
3. Leave the skins to cool for 10 minutes, then fill each one with a little of the coronation chicken. Sprinkle the chilli over the top (if using) and garnish each with a coriander leaf.
Use the scooped out potato to make a batch of homemade fishcakes. Mix with some drained canned tuna, salad onions, horseradish and a little beaten egg, then pan-fry until golden.
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