Spice Bag Jacket Potato

Two of the greatest takeaway foods in the world - smashed together on one plate.

20 minutes prep

2 hours cook

Serves 2

Twisted

Ingredients

Spice bag jacket potato:

2 large baking potatoes

olive oil

sea salt

40 gbutter

50 gmozzarella, shredded

1 tspspice bag spices (to taste)

Crispy chicken:

500 gboneless, skinless chicken thighs

2 tbspcornflour

1 tspgarlic powder

1 tsponion powder

1 tsppaprika

1 tspChinese five spice

1/2 tspwhite pepper

1/2 tspchilli flakes

1 tbsplight soy sauce

1 tspsesame oil

neutral oil, for cooking

Stir-fried veg:

2 cloves garlic, very finely chopped or grated

1 red or green pepper, thinly sliced

4 spring onions, sliced

1 red chilli, finely sliced

1/2 tspspice bag spices (to taste)

Curry sauce:

1 tbspneutral oil

1 tbspmild curry powder

1 tspplain flour or cornflour

250 mlchicken stock

1/2 tspsugar

pinch MSG

Hot baked potatoes meet the Irish takeaway phenomenon to give us: the Spice Bag Jacket Potato. The potatoes are fluffy in the middle with crispy, seasoned skins, and they're loaded with crispy fried chicken, stir-fried peppers and onions, and lots of chip shop style curry sauce. The stuff of dreams.

Method

Heat the oven to 200°C fan. Prick the potatoes all over, rub with olive oil and salt, and bake directly on the oven rack until the skins are crisp and the centres are fluffy.

While the potatoes bake, cut the chicken thighs into chunky bite-size pieces and mix with the cornflour, garlic powder, onion powder, paprika, Chinese five spice, pepper, chilli flakes, soy sauce and sesame oil. Leave to marinate briefly.

Heat neutral oil in a pan over medium-high heat and cook the chicken in batches until golden, crisp and cooked through.

In a separate pan, stir-fry the peppers, onions, and spring onions in a little oil. Toss in some of the spice bag spices and cook until just soft but still vibrant.

You can use shop-bought curry sauce, but it's really simple to make you're own if not! In a small saucepan, heat oil and stir in the curry powder and flour. Then, gradually whisk in the chicken stock, sugar and MSG (if using), and simmer until thick and glossy.

Before loading, toss each hot jacket potato in a paper bag with the spice bag spices so it gets a proper spicy, seasoned crust. Split open the potatoes and add butter and mozzarella and stir into the fluffy potato until soft and cheesy. Load on the stir-fried veg, crispy chicken, plenty of your curry sauce, and get stuck in.