This jacket potato with cheesy pesto chicken is packed with flavour and incredibly satisfying.
The aromatic basil, leafy spinach, garlicky chicken, gooey cheese and earthy potato make for the most divine combination, that is just as good enjoyed on a cold Winter's evening as it is during an al fresco summer lunch.
The filling for this easy meal is made with cooked chicken, green pesto, fresh spinach and cheddar cheese. Simple combine, pile onto a freshly baked jacket potato, and bake again to product a gorgeously cheesy baked potato dinner.
You only need about 10-15 minutes of hands-on prep - the oven does the rest!
Since you'll use cooked chicken in this recipe, it's a great way to use up any leftovers you might have. Roast chicken on Sunday? That's Monday's dinner sorted!
I tend to always have half a jar of pesto and a bag of spinach lurking in the fridge, and there are always potatoes in the cupboard, so this is an easy meal to pull together without having to run to the supermarket.
Follow the recipe below to make four twice-baked jacket potatoes, piled high with cheesy pesto chicken.
Ingredients
For the potatoes
- 4 baking potatoes
- 2 tsp olive oil
For the pesto chicken topping
- 75 g (¼ + ⅛ cup) grated/shredded cheddar cheese
- 2 cooked chicken breasts or 2 Quorn fillets, chopped
- 40 g (1.5 oz) baby spinach leaves roughly chopped
- 4 tbsp green pesto
Instructions
To prepare the potatoes
Preheat the oven to 200C (180C fan).
Push a skewer through each potato a few times to help steam escape and ensure even cooking. Place the potatoes on a baking tray.
Rub all over with the olive oil, then place in the oven and bake for 1 hour.
To make the pesto chicken topping
Put the cheese in a bowl
Add the chicken.
Add the pesto.
Add the spinach.
Mix well.
Cover and place in the fridge until your potatoes are ready.
To assemble
When the potatoes are cooked, cut a cross into each of your potatoes and squeeze so that they open slightly.
Pile the chicken pesto on top, sharing equally between the potatoes.
Return to the oven for 10 minutes until hot and melty.
Serve hot to plates.
Enjoy!
I recommend serving your potatoes with plenty of salad or veg, for a well-rounded meal.
If you have any leftovers, there are loads of tips in the FAQ so that you can save them for tomorrow's lunchbox!
So, will you give this easy, cheesy baked potato recipe a go? Let me know if you do!
More tips for the perfect jacket potato with cheesy pesto chicken
Are jacket potatoes with cheesy pesto chicken easy to make?
Yes! This recipe is a really simple way to elevate the humble jacket potato into a meal that feels a bit more grown-up while still being satisfying and comforting.
The jacket potatoes look after themselves in the oven and the topping is super easy to bring together in a matter of minutes.
Will I need any special equipment for this recipe?
No special equipment is needed for this recipe. You should be able to easily find everything you need in the average kitchen.
The full list of equipment can be found on the recipe card at the bottom of this page.
If you don't have a skewer to hand to pierce the potatoes, go ahead and use a fork or you can use a small paring knife but be very careful.
Where can I buy pesto?
Pesto can usually be found in the canned vegetable aisle along with the pickles and mustard in jars. You can get a few different types and flavours so give them a try and see which works best for you!
Pesto is also sometimes available fresh from the deli counter or local specialist stores.
If you want to add another homemade touch you could make up a batch of your own. This recipe includes a lovely kale pesto you could try.
How can I tell if chicken has gone off?
For uncooked chicken breasts, first check the Use By date - this is crucial and you should never eat food that is past its Use By date, even if it looks fine.
Next, you should be sure that your chicken has been stored correctly. Even if raw chicken is in date, if it was left outside of the refrigerator for any longer than it takes to get it home from the supermarket then it should be discarded. Frozen raw chicken that has defrosted should not be refrozen.
When you come to open the packet, there shouldn't be any strong pungent smells. Fresh, raw chicken should look fleshy and pink and hardly smell of anything. If it has started to look grey this is a sign it's going off and not safe to eat.
With cooked chicken, the tests are similar. If its chicken you've bought precooked, be certain it's been stored correctly and then check and heed the Use By date.
If you're using chicken that you cooked yourself, always make sure it is thoroughly cooked to start with, then cool and place in a sealed container in the refrigerator within into two hours of cooking. Leftover cooked chicken, properly stored, should be used within 3 days.
If cooked chicken is going off, it will start to smell and look grey, this is not as apparent as with raw chicken so always err on the side of caution. Bear in mind that if your chicken is mixed with other ingredients, you will also need to consider how long they stay fresh.
Finally, remember that even fresh food can be contaminated with things that can make you poorly, so even the freshest chicken needs to be handled carefully and hygienically.
The Food Standards Agency has some great advice on cooking food safely.
What should I do if I've only got raw chicken?
If you don't have any cooked chicken spare but do have some raw chicken breasts, you could slice and fry your chicken breast according to the pack instructions.
Alternatively, you could cook your chicken breasts whole while you your potatoes are baking.
Dry poaching is a great method. Use a high sided ovenproof dish big enough to accommodate your chicken breasts without loads of excess space around them. Lightly oil the dish, then put in the chicken breasts, give them a light drizzle of olive oil, and season well with salt and pepper. You can add a few lemon wedges, too, if you like.
Use parchment paper to cover the chicken and keep in the moisture. Bake in the oven for 30-40 minutes.
The most reliable way to check if the chicken is cooked is with a probe thermometer, it should be 75C (165 Fahrenheit) in the thickest part of the meat.
Is this recipe suitable for vegetarians?
This recipe is not suitable for vegetarians or vegans because it contains chicken, dairy cheese and pesto.
It can be easily made vegetarian with a meat substitute like Quorn. Also, be aware not all store-bought pesto is suitable for vegetarians because of the hard cheese used to make it so double-check the labels.
Is this recipe suitable for vegans?
This recipe can be adapted for a vegan diet by using a vegan cheese alternative, vegan meat substitute, and using a homemade vegan pesto.
Why not give this vegan pesto dip a go with your favourite alternative meat instead of the cheese and pesto for a creamier filling.
Is this jacket potato with cheesy pesto chicken recipe gluten-free?
Yes, this recipe is gluten-free as it does not contain any wheat products. Not all store-bought pesto is gluten free, so check the labels carefully.
If you are cooking this for someone with a gluten allergy or intolerance it is always best to double-check any labels to make sure.
Is this jacket potato with cheesy pesto chicken keto-friendly?
Sorry no, this recipe isn't keto-friendly as potato is the main body of this dish. The filling is more suitable for a keto diet so you could serve it with a salad or some leafy greens instead of a jacket potato.
Is this jacket potato with cheesy pesto chicken recipe safe to eat while pregnant?
It is important to make sure all meat, especially chicken is thoroughly cooked if you are making this for a pregnant woman. Also, make sure to use cheese that is made with pasteurized milk, and if you can check the pesto too as this often contains cheese.
Particular care should be taken to make sure all the ingredients are in good condition and make sure the meal is prepared and cooked hygienically and safely.
The NHS has some fantastic information on foods to avoid whilst pregnant.
A Mummy Too does not offer medical advice. Please speak to your health professional if you have any concerns
What goes well with this jacket potato with cheesy pesto chicken?
This wonderfully filled jacket potato is more than enough to be the hero of your dinner.
I'd recommend serving it with a simple rocket and cherry tomato salad and some extra veggies on the side.
Can I make this jacket potato without spinach?
This recipe will still work just fine without the spinach if you don't have any or don't like it.
I like to add it in because it's a great way to get some leafy greens into a meal in a delicious and slightly disguised way - perfect if you have a pesto-loving fussy eater!
If you want some extra veggies in there but don't have spinach, you could use some chopped up cherry tomatoes or grated courgette instead.
Can I add extra cheese to my jacket potato filing?
I would keep the quantities for the filling the same as it is well balanced with the chicken and pesto.
If you want a serious cheesy hit, you could sprinkle a little extra grated cheese on top before you put it back into the oven. Don't go overboard with the cheese as it will overpower the other tasty ingredients.
How should I store these jacket potatoes with cheesy pesto chicken?
If you have left over filling or baked potatoes it is best to keep them separately.
For the cheesy pesto chicken filling, this can only be kept if you've cooked the chicken fresh the same day or the night before. If the cooked chicken had already been in your fridge a couple of days before you made the filling, it isn't a good idea to store it for longer.
Provided your filling is nice and fresh, put any extra into a sealed container, as soon as you've made it and pop it in the fridge or freezer.
Any extra potatoes should be cooled down and put into a container or zip lock bag within 2 hours of cooking and stored in the fridge or freezer.
If you have leftover potato with the topping already cooked on top, you can't cook it a third time, but once cooled you get it straight into a container and into the fridge, you can enjoy it cold for lunch the next day. Again, this only applies if the chicken was freshly cooked for the first time in the last day.
How long does this dish keep?
If you've cooked the chicken fresh the same day, this recipe will keep for up to 3 days in the fridge, and up to 3 months in the freezer. If the chicken has been cooked and stored for a few days already, any leftovers will need to be discarded.
Any extra jacket potatoes can be stored in the fridge for up to 5 days and in the freezer for up to 4 months. Make sure to wrap your potatoes well to keep them at their best.
Can I leave my jacket potatoes with cheesy pesto chicken out on the counter?
No, this dish should not be left out on the counter - get any leftovers it into the fridge within 2 hours.
As long as the chicken has been cooked fresh the same day you can keep any leftovers in the fridge for up to 3 days, or in the freezer for 3 months.
Can I make jacket potato with cheesy pesto chicken ahead?
This recipe could be made ahead but keep in mind the chicken can only be reheated once after its initial cooking.
Personally, I prefer jacket potatoes cooked fresh, but you can make them ahead if you've got the oven on for something else. This can be a great time saver and saves on energy bills too.
Bake your potatoes and allow them to cool down before covering well and storing in the fridge. Don't cut them open until you're ready to use them. Jacket potatoes will keep in the fridge for up to 5 days.
When you come to make the dish, put the potatoes in the oven for 10-15 minutes to crisp up a little before cutting them open, adding the filling and returning to the oven to finish off as per the recipe.
Can I keep these jacket potatoes with cheesy pesto chicken in the refrigerator?
Yes, if the chicken has been cooked fresh the same day you can keep this in the fridge for up to 3 days.
The potatoes alone will keep for up to 5 days in the fridge as long as they haven't had any filling in them.
Remember you cannot reheat chicken more than twice in total - see the tips above and below on safe storage, cooking and reheating.
Can I freeze jacket potato with cheesy pesto chicken?
Yes, this recipe can be frozen as long as the chicken has been cooked fresh the same day, and not heated up again (you shouldn't cook chicken more than twice in total).
It's best to freeze the filling and potatoes separately so you have more flexibility. The filling is great with a salad, and jacket potatoes are so versatile.
The filling will keep for up to 3 months in the freezer, and the potatoes if separate will keep for up to 4 months. Defrost overnight in the fridge, and once thawed this recipe must not be re-frozen.
What is the best way to reheat this recipe?
This recipe as a whole can only be reheated if the chicken has only been cooked once already.
Preheat the oven to 200C (180C fan). Pop the potatoes in the oven on their own for 15 minutes to warm up, then cut open, add the filling and cook as per the original instructions, or until its hot all the way through.
You can also reheat this in the microwave but the jacket potato skins will go soft. Put the filled jacket potato on a microwave-safe plate and cover loosely. Heat on full for 2-4 minutes until the food is hot all the way through.
Can I make a different quantity of jacket potato with cheesy pesto chicken?
Yes, it's really easy to change the number of servings for this recipe if you want to make more or less.
Simply scroll down to the bottom of this page where you will find the recipe card. On there is the number of servings, click or hover over the number and a slider will pop up that you can move until you get the number of potatoes you want to make. All the ingredient quantities will update automatically.
Can I cook jacket potatoes in the microwave?
Jacket potatoes can be cooked in the microwave if you are short of time. The potato skins will not go lovely and crispy like in the pictures, though.
Prick your potatoes all over and put them on a piece of kitchen towel on a microwave-safe plate. Microwave on full for 4 minutes, then turn the jacket potatoes over (careful, they will be very hot!), and microwave for a further 4 minutes.
Repeat this turning and checking process in 2 minute intervals until the potatoes are cooked through. Your potato will probably take about 10 minutes in total to cook, but this will vary depending on its size.
Once your potatoes are cooked, you can cut them open (careful of the steam), add the chicken and return to the microwave for about 2 minutes or until melty and piping hot all the way through.
To get the best of both worlds and have perfectly cooked jackets with crispy skins in no time, why not microwave to cook the potatoes, but then once you're ready with the with the filling, pop them in the oven to crisp up?
How can I make sure my jacket potatoes are perfectly cooked?
Jacket potatoes can sometimes seem like they take forever to cook, but as long as you prep them as directed, they'll be perfectly done after about an hour in the oven without any hands-on encouragement.
It can be a bit of a waiting game but it's definitely worth being patient for that crispy skin and delightfully fluffy inside. If you have particularly large potatoes they will take longer than the hour advised on the recipe card.
To achieve a crispy skin, make sure to prick the potatoes all over and cover in olive oil. If you are short of time you can give the potatoes a blast in the microwave to start them off.
You'll know the potatoes are done when they look lovely and crispy on the outside and are soft to touch. Be careful when checking the potatoes as they will be very hot and give off steam - oven gloves are a must.
To check your potatoes are cooked you can use a skewer, it should be easy to push through and might have a few fluffy potato bits on it when you pull it out. If you get resistance or crunch, your potatoes may still be raw in the centre.
Why did my dish turn out dry and overcooked?
This could be a number of things. If your oven is too hot, the filling will dry out when you come to bake it, so double check your oven temperature and remember to set a timer so the filled jacket potatoes aren't in the oven too long.
Sometimes chicken can become dry when it's cooked for too long. If your leftover chicken is already very dry, it might not be best for this recipe. Having said that, I've used store-bought 'cooked chicken pieces' before - the kind you can buy in a little tray for lunch on the go - and it worked fine.
Why did my jacket potato with cheesy pesto chicken turn out undercooked?
If you dish seems undercooked, it is probably because it was taken out of the oven too soon, or the oven wasn't hot enough.
If your jacket potatoes are very large they will take longer to cook than the advised hour on the recipe card. Be patient and if you discover when cutting them open that they seem underdone in the middle, pop them back in the oven for an extra 10-15 minutes. You can cut the potatoes in half and cover loosely with foil to help them cook more quickly, if you like.
Be careful when you're measuring out the ingredients for the chicken and pesto filling. If you add too much pesto it will make the filling very oily, while spinach that is still wet from being washed may add too much water to your dish.
Make sure to give the filled potatoes enough time in the oven too, you should be able to see the cheese melting and the chicken should be piping hot all the way through.
How can I change the flavours in this jacket potato with cheesy pesto chicken?
This recipe is really flexible and there are so many ways you can experiment with the filling to create different flavour combinations.
One of the easiest ways would be to use a different flavoured pesto such as sun-dried tomato. You could use a different cheese rather than cheddar. Any hard cheese would work, or even perhaps a goats cheese - the kind with a rind melts nicely.
Why not play around the spinach too? You could replace it with some chopped spring onion or grated courgette.
With so much variety, you can have fun experimenting and create a different combination each time!
Print this cheesy pesto chicken jacket potato recipe
Jacket Potato with Cheesy Pesto Chicken Recipe
Ingredients
For the potatoes
- 4 baking potatoes
- 2 tsp olive oil
For the pesto chicken topping
- 75 g (¼ + ⅛ cup) grated/shredded cheddar cheese
- 2 cooked chicken breasts or 2 Quorn fillets, chopped
- 40 g (1.5 oz) baby spinach leaves roughly chopped
- 4 tbsp green pesto
Instructions
To prepare the potatoes
- Preheat the oven to 200C (180C fan / 390F).
- Push a skewer through each potato a few times to help steam escape and ensure even cooking. Place the potatoes on a baking tray.
- Rub all over with the olive oil, then place in the oven and bake for 1 hour.
To make the pesto chicken topping
- In a bowl, add the cheese, chicken breast, spinach and pesto. Mix well.
- Cover and place in the fridge until your potatoes are ready.
To assemble
- When the potatoes are cooked, cut a cross into each of your potatoes and squeeze so that they open slightly.
- Pile the chicken pesto on top, sharing equally between the potatoes.
- Return to the oven for 10 minutes until hot and melty.
Video
Notes
Nutrition
This recipe is adapted from a similar one originally supplied by McCain.
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