shred’s Stuffed potato skins with pulled chicken

shred’s Stuffed potato skins with pulled chicken
  1. Heat oven to 180C. Rub the chicken thighs with 1 tbsp of the chipotle paste and some seasoning. Mix the remaining chipotle paste with the passata, barbecue sauce, 100ml water and half the onion. Spoon the sauce into a roasting tin that will fit the chicken snugly in a single layer and add the chicken thighs. Cover tightly with foil and bake for 1 hr, then uncover, increase the oven to 200C and bake for another 20 mins.
  2. For the potato skins: Take the jacket potato and microwave it for 6 mins, cut open and scrape out the potato and mix it in a bowl with the cottage cheese.
  3. Then put the filling back in to the skins and oven bake on high for 10 mins to crisp up.
  4. Use two forks to pull the chicken apart and serve with the potatoes and green vegetables.