Instructions

1. Wash, scrub and pat dry the potatoes, then pierce them with a fork. Place them on a lightly greased baking sheet. Bake for about 1 hour, in a medium-hot oven, until the potatoes are cooked through (test with a skewer). Let the potatoes cool. Rest or chill them in the fridge until you’re ready to serve.
2. Cut the potatoes in half (lengthwise). Using a spoon, scoop out the potato flesh, making sure the skin doesn’t tear (holding the potato in your palm might help).
3. Rub some oil inside the skins then place them, skin side down, on an oiled baking sheet. Bake for 5-10 minutes until crispy and golden at 170-190°C.
4. Meanwhile chop the spring onions and herbs.
5. Mash the potato flesh with some oil or butter, season to taste. Fold in the herbs, chicken meat, olives and cheese (if used). Season to taste.
6. Fill the potato skins with the potato& chicken mixture.
7. Bake in the oven for about 10 -20 minutes to warm through.
8. Serve warm with a crispy salad.