Buffalo Chicken Baked Potatoes With Minted Yoghurt

Level up a plain baked potato with this buffalo chicken and minted yoghurt baked potato recipe. It's easier than it looks.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 55 mins
Difficulty Level: 1/5

Ingredients

Basic Baked Potatoes

• 1 tsp salt
• 2 tbsps light olive oil
• 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Buffalo Chicken Baked Potatoes With Minted Yoghurt

• 1 quantity Basic Baked Potatoes
• 1 cup shredded cooked chicken
• 2 tbsps barbecue sauce
• 1⁄4 cup mild chilli sauce
• 2⁄3 cup Greek style natural yoghurt
• 2 tbsps finely chopped mint, plus extra small leaves, to serve
• 2 tbsps unsalted roasted peanuts, coarsely chopped

Steps

1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

01. Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes:

02. Combine chicken, barbecue sauce and chilli sauce in a bowl. Whisk yoghurt and mint in a bowl. Spoon the chicken mixture into baked potatoes. Top with minted yoghurt. Serve sprinkled with peanuts and extra mint leaves.

Photo: Pablo Martin/bauersyndication.com.au