Make the perfect jacket potato – crispy on the outside and meltingly soft in the middle
Ingredients
or1 large baking potato (250 g)
or125 grams of cooked chicken breast, diced
or2 rashers of smoked back bacon, fat trimmed, cooked until crispy and chopped (50 g)
or1.5 tablespoons of reduced fat creme fraiche (30 g)
or1 tablespoon of 0% fat Greek yoghurt (15 g)
orOptional: 1/2 teaspoon of Dijon mustard (4 g)
or1/2 a teaspoon of lemon juice (5 g)
or1 spring onion, bulb and top, finely sliced (10 g)
orfreshly ground black pepper
or1 teaspoon of olive oil (3 g)
Preparation
1.
Prepare the potato:
Pierce several times with a fork and lightly rub with olive oil and sprinkle with salt. 2.
Air fry:
Cook the potato at 200°C for 45-60 minutes, turning halfway through.
The potato is ready when the skin is crisp and a knife slides easily into the centre. (Smaller potatoes may be done in around 45-50 minutes).3.
Cook the bacon:
While the potato cooks, air fry the bacon at 200°C for 6-8 minutes until crispy, then chop into bite sized pieces. 4.
Make the filling:
Mix together the creme fraiche, Greek yoghurt, Dijon mustard (if using), lemon juice, garlic powder, smoked paprika and black pepper.
Stir in the diced cooked chicken breast, chopped bacon and most of the spring onion.5.
Warm the filling (optional):
If your chicken is cold, microwave the filling for 30-60 seconds until just warmed through, or add the chicken and bacon to the air fryer for a couple of minutes before mixing with the sauce.6.
Assemble:
Split the potato open and fluff the inside with a fork.
Spoon over the creamy chicken and bacon filling.
Top with the remaining spring onion.7.
Tip:
For an extra crispy jacket potato, once you've fluffed the inside, pop it back into the air fryer for 2-3 minutes before adding the filling. This gives you a crisp shell with a really fluffy centre, similar to cafe style jacket potatoes. 
