Quick & Easy Recipes

Cheesy Chicken Loaded Spud

Crispy on the outside, fluffy and cheesy in the middle, with juicy Zulekha Chicken Skewers right on top. This is basically your classic jacket potato after a serious upgrade. Easy to throw together, super filling and perfect when you want proper comfort food without loads of effort. What You’ll Need 1 large baking potato 10–15g butter 40g grated cheddar ¼ tsp black pepper 30g sweetcorn 20–25g chopped salami 2 Zulekha Chicken Skewers 20–25g extra grated cheese Fresh coriander Chilli sauce, optional How to Make It Step 1: Get the spud going Prick your potato and bake at 200°C fan for 50–60 minutes until the skin is crispy and the middle is soft and fluffy. In a rush? Microwave for 7–9 minutes first, then finish in the oven or air fryer for that crispy skin. Step 2: Make it buttery & cheesy Slice it open, fluff up the middle with a fork, then add butter, grated cheese and black pepper. Mix it all through while the potato is piping hot so everything gets nice and melty. Step 3: Load it up Add your sweetcorn and chopped salami straight on top. Step 4: Time for the skewers Cook 2 Zulekha Chicken Skewers according to the pack instructions, then sit them right on top of your loaded spud. Step 5: More cheese. Always.  Scatter over the extra grated cheese and grill for around 2–3 minutes until melted and golden. Step 6: The finishing touches Top with fresh coriander and a drizzle of chilli sauce if you like a little kick. Done! Quick Tips The fluffier the potato, the better the butter and cheese melt into it. If you microwave your spud, give it a few minutes in the air fryer or oven afterwards. Sauce it your way, chilli sauce, garlic mayo or your favourite hot sauce all work. Why It Works You’ve got a bit of everything in one bite: crispy potato, buttery cheesy filling, Zulekha Chicken Skewers, salty salami and sweet pops of sweetcorn. Then you add another layer of melted cheese on top because, well… why wouldn’t you? It’s simple comfort food, just made a little more exciting.