Ingredients
2 | Potatoes |
1 | BBQ Chicken |
¾ cup | Paul Newman's Own Ranch Dressing |
½ cup | Fresh mozzarella |
2 | Bacon strips, cooked and roughly chopped |
¾ cup | Aged cheddar cheese |
Directions
- For the potatoes; preheat oven to 200C. Wash potatoes and rub with sea salt. Then place them straight into the oven to bake for an hour or until completely tender.
- Once potatoes are cooked through, slice in half and scoop out most of the potato into a bowl.
- Roughly chop the chicken, you'll need about 1 cup (keep the rest for school sandwiches). Mix this with about 1/2 cup of the potato (keep the rest of that for fish cakes!) and toss with the Ranch dressing and bocconcini and fill the potato halves with this mixture.
- Top with the bacon and the cheddar then place on a lined baking tray and cook for 15 minutes or until golden.