Loaded Potato Skins with Fried Chicken

These Loaded Potato Skins with Fried Chicken are a great pile 'em up and let everyone dive in dish. James added Guinness glazed ham to the potato skins too, using the masterclass recipes from today's show!

Ingredients

4 large baking potatoes
100g butter
200g cooked ham, diced
6 spring onions, sliced
200g grated taleggio cheese
600g chicken thighs
200g plain flour
1 tbsp paprika
2 tsp onion salt
1 tsp black pepper
½ tsp celery salt
½ tsp dried sage
½ tsp garlic powder
½ tsp ground allspice
1 tsp dried oregano
1 tsp dried marjoram
300ml buttermilk
Vegetable oil for frying

For sauce

2 Garlic cloves, crushed
100g dark brown sugar
1 tsp smoked paprika
1 tsp celery salt
50ml cherry coke
1 tbsp Worcestershire sauce
25ml black treacle
300ml ketchup
½ red chilli, diced

To serve

1 small bunch of Mint , chopped
1 small bunch of coriander, chopped
4 Spring onions, sliced

Method

Print Recipe

Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins onto a baking tray.
Fry the spring onions in the butter, then mix in the potato and ham. After this, spoon the mix onto the skins. Top all of this with the cheese, and grill for five minutes.
Heat a deep fat fryer to 170c
Pop the chicken into the buttermilk, cover and refrigerate overnight.
Mix all the spices with the flour, and then dip the chicken into this. Then add the spices into the flour, mix it all and whilst making sure it covers the chicken. Once it’s properly covered, deep fry the chicken in batches for 5 to 6 minutes, and drain them all once removed.
To make the sauce, put all the ingredients into a non-stick pan, bring to the boil, and then simmer for 4 to 5 minutes.
To serve, pile the chicken onto a platter spoon over some of the sauce, pop the rest into a dipping dish, sprinkle over the herbs and onions, and serve the potato skins alongside.

Ingredients

4 large baking potatoes
100g butter
200g cooked ham, diced
6 spring onions, sliced
200g grated taleggio cheese
600g chicken thighs
200g plain flour
1 tbsp paprika
2 tsp onion salt
1 tsp black pepper
½ tsp celery salt
½ tsp dried sage
½ tsp garlic powder
½ tsp ground allspice
1 tsp dried oregano
1 tsp dried marjoram
300ml buttermilk
Vegetable oil for frying

For sauce

2 Garlic cloves, crushed
100g dark brown sugar
1 tsp smoked paprika
1 tsp celery salt
50ml cherry coke
1 tbsp Worcestershire sauce
25ml black treacle
300ml ketchup
½ red chilli, diced

To serve

1 small bunch of Mint , chopped
1 small bunch of coriander, chopped
4 Spring onions, sliced

Method

Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins onto a baking tray.
Fry the spring onions in the butter, then mix in the potato and ham. After this, spoon the mix onto the skins. Top all of this with the cheese, and grill for five minutes.
Heat a deep fat fryer to 170c
Pop the chicken into the buttermilk, cover and refrigerate overnight.
Mix all the spices with the flour, and then dip the chicken into this. Then add the spices into the flour, mix it all and whilst making sure it covers the chicken. Once it’s properly covered, deep fry the chicken in batches for 5 to 6 minutes, and drain them all once removed.
To make the sauce, put all the ingredients into a non-stick pan, bring to the boil, and then simmer for 4 to 5 minutes.
To serve, pile the chicken onto a platter spoon over some of the sauce, pop the rest into a dipping dish, sprinkle over the herbs and onions, and serve the potato skins alongside.