Baked Spuddy with left over Roast Chicken

Well, this is a bit of a cheat as you bake the spud in the microwave so you don’t get that beautiful crispy outer skin but it certainly satisfies the hunger pang a lot quicker than baking it in the oven.  This is one of those meals which should really qualify as an Un-Recipe and one I enjoy all too often when Pete is away.  As you know, I have my butt planted on my office chair for too many hours in a day which means I need a satisfying meal in minutes.  It’s not because I have not thought ahead of time, it’s just that turning what I took out in the morning into a meal would just take too long.

Baked Spuddy with left over Roast Chicken

Ingredients

1-2 potato/s per person
Butter
Thin slices of onion
Crushed garlic clove/s
Left over roast chicken cut into pieces – proof that I cooked the night before
Mayonnaise
Chopped parsley

Method

  1. Pierce the potato a few times and bake for 3 to 6 minutes (depending on the size) on high.
  2. Cut the potato as desired and top with the remaining ingredients.