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Baked Potato with Hot Chili Pulled Chicken

This air-fried baked potato recipe has a crisp, golden skin, and is light and fluffy on the inside. Topped it with Ayam Brand™ Pulled Chicken in Hot Chilli, a dollop of sour cream, tempeh bacon bits and choice of greens (I served it with diced cucumber and homegrown honey tomatoes)~ it’s so delicious, easy and convenient to prepare. A great comfort food to serve as side or main! Let’s dig in!

Ingredients

2 cans of  Ayam Brand™Pulled Chicken Hot Chilli
3 medium size russet potatoes
15g salted butter
3tbsp sour cream
Handful of chopped spring onions
1 japanese cucumber (diced)
2 pcs tempeh bacon* (crushed to bits)
Olive oil (for brushing)
Salt
Garlic powder
Chilli powder

 

For the tempeh bacon:

  • Coat with olive oil and seasoned with salt, garlic powder and paprika/chilli powder
  • Air fried till crispy

Method

  1. Scrub potatoes under running water and pat dry thoroughly.
  2. Prick the potatoes a few times with a fork.
  3. Brush the potatoes with olive oil, and seasoned with salt and garlic powder.
  4. Pre-heat air-fryer at 190°C and air-fry for 40-50mins or till cooked (flip at 30mins point)
  5. Rest for 5 mins, make a slit on top of the potato and fluff with a fork.
  6. Topped with butter, a dollop of sour cream, Ayam Brand™Pulled Chicken in Hot Chilli, and diced cucumber. Sprinkle chopped spring onions and tempeh bacon bits.
  7. Lastly, add dashes of black pepper. Served hot and enjoy!

Author

WOKofLUV

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