Loaded Potato with Pulled Chicken
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How Plus works- 535
- CALORIES
- 54g
- PROTEIN
- 47g
- CARBS
- 15g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 160g (5.5 oz) chicken breast
- 250g (1 large) baking potato
- 30g (1/4 cup) cheddar, grated
- 50g (3 tbsp) Greek yogurt, 0%
- Water, to cover the chicken for poaching
- 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp fine salt
- 2 spring onions, sliced
7 ingredients, each with the gram weight the macros above were computed from.
Method
- Heat the oven to 200C / 400F (fan 180C / 350F). Prick the potato all over and rub the skin with a little salt.
- Bake it directly on the shelf, not on a tray, for 50-60 min. Air under it is what makes the skin crisp rather than steamed.
- Meanwhile poach the chicken: cover with cold water, bring to a bare simmer, then cover and cook on the lowest heat 12-14 min to 74C / 165F.
- Shred it with two forks while still hot and toss with the paprika, garlic powder and salt.
- Split the baked potato open and fluff the inside with a fork.
- Pile in the chicken and the cheddar and return it to the oven 4 min to melt.
- Top with the yogurt and spring onions.
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How Plus worksTip: bake it on the bare shelf and never wrap it in foil. Foil traps steam and gives you a boiled potato in a jacket instead of a crisp skin.
EquipmentOven, small lidded pan, two forks
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KeepsFridge 3 days. The pulled chicken keeps well on its own; bake the potato fresh.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.