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Jacket Potatoes with Chicken and Avocado

Much of a potato's nutrients are contained in, or just under, its skin. Make the filling for this dish with freshly cooked, boned chicken breasts or with any leftover roast chicken. Serve with a green salad.
Preparation time : 20 minutes,
Cooking time : 1 1/2 hours,
Oven : Preheat to 200°C (400°F, gas mark 6),
Calories per serving: 530

ingredients

serves 4
4 large baking potatoes
1 teaspoon olive oil
1/4 pint (150 ml) sour cream
3 tablespoons snipped chives
1 tablespoon lemon juice
10 oz {275 g) cooked chicken
1 ripe avocado
Salt and freshly ground black pepper

method

1. Scrub and prick the potatoes, then rub each one with oil. Cook on a baking sheet for 1 1/2 hours.

2. Meanwhile, blend the sour cream, chives and lemon juice together in a bowl. Cut the chicken into small cubes and add to the mixture.

3. Cut the avocado in half and remove the skin and stone. Dice the flesh into 1/2 inch (15 mm) cubes. Add to the chicken, season to taste and mix well.

4. Make a diagonal cut in the potatoes and pull them apart. Fill each one with the chicken mixture.

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