Serves 4
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For the potatoes

For the pulled chicken

For the strawberry salsa

To serve

  1. Preheat the oven to 220°C/200°C fan gas mark 7.
  2. Scrub the potatoes thoroughly under running water and pat them dry.
  3. Rub the potatoes all over with a little olive oil. Generously sprinkle on all sides with salt and pepper. Prick the potatoes in a few places with a fork. Bake the potatoes directly on the oven. rack for 50-60 minutes, turning them over halfway through. The potatoes are done when the skins are dry and the insides feel completely soft when pierced.
  4. To make the pulled chicken, first reduce the oven temperature to 200°C/180°C fan/ gas mark 6.
  5. Combine the Batchelors Beans with Ballymaloe Relish, tomato passata, chilli paste and fajita seasoning in a jug, and set aside.
  6. Drizzle the olive oil into an ovenproof dish. Add the chicken and pour the Batchelors Beans with Ballymaloe Relish sauce over the top. Place in the oven for 25 minutes.
  7. Take the dish out of the oven and shred it using two forks. Place it back into the oven for a further 10 minutes.
  8. While the chicken is baking, you can prepare the salsa. Add the red onion, baby plum tomatoes, strawberries, parsley and lime juice to a bowl and stir to combine.
  9. To assemble, cut a cross into the top of each baked potato without cutting the whole way through. Add a spoonful of the Batchelors Beans with Ballymaloe Relish pulled chicken to each and sprinkle with grated vintage cheddar. Place on a baking tray and return to the oven for 5-10 minutes or until the cheese has melted.
  10. Place the potatoes on serving plates and add a good serving of strawberry salsa, crème fraîche and fresh parsley.

Test kitchen tips

● Cooking for two? Leftovers work brilliantly wrapped as a burrito alongside brown rice.

● Not so big on baked spuds? Turn yours into a burrito bowl. Add some nachos for extra crunch!

● Leftovers can be stored in a sealed container in the fridge for up to two days.

IrishChickenDinnerLunch & snacksCuisinesComfort food

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