shred’s Stuffed potato skins with pulled chicken
- 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.
- 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.
- Then put the filling back in to the skins and oven bake on high for 10 mins to crisp up.
- Use two forks to pull the chicken apart and serve with the potatoes and green vegetables.