Buffalo Chicken Jacket Potato

It's like your favourite band have joined forces with your other favourite band and released something new and spectacular. Except it's a jacket potato, covered in glossy buttery buffalo sauce and crispy chicken nuggets.

20 minutes prep

1 hour cook

Serves 2

Hugh Woodward

Buffalo Chicken Jack Pot Website (1).jpg

Ingredients

2 jacket potaotes

2 tbspolive oil

1 tbspflaked sea salt

1 small packchicken nuggets

butter 2 tbsp

chives 3 tbsp

Blue cheese sauce:

130 mlbuttermilk

150 mlsour cream

200 ggorgonzola

a pinch celery salt

a pinch paprika

Buffalo sauce:

150 mlFrank's Hot Sauce

115 mlmelted butter

If that isn't enough to get you going, we've drizzled it in a blue cheese sauce and scattered it in chives for that extra something. We think this is the perfect thing to hype up an ordinary jacket spud with.

Method

Preheat your oven to 180°C. Rub the jacket potatoes with the olive oil and salt, then bake for around an hour, or until they are cooked through with a crispy outer shell.

Meanwhile, cook the chicken nuggets to packet instructions.

Use an immersion blender (or any other blender) and blitz the ingredients for the blue cheese sauce. If you want fancy lines of sauce, place it in a piping bag or squeezy bottle.

Clean the blender and very quickly bring together the hot sauce and butter - if you blend it too long it'll split. You should end up with a beautiful glossy buffalo sauce.

Chop up the nuggets and toss through with around half the hot sauce. Slice open the hot potatoes and mix in the butter with 1 tbsp of chives. Scatter the nuggets on top then serve with lashings of the buffalo and blue cheese sauce.