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Cheesy potato skins


2 potatoes (baking)

1 barbecued chicken

¼ cup Paul Newman’s Own Ranch dressing

½ cup mozzarella cheese

2 slices bacon, cooked and roughly chopped

1/4 cup cheddar cheese, grated


  1. For the potatoes; preheat oven to 200C. Wash potatoes and rub with sea salt. Then place them straight into the oven to bake for an hour or until completely tender.
  2. Once potatoes are cooked through, slice in half and scoop out most of the potato into a bowl.
  3. Roughly chop the chicken, you’ll need about 1 cup (keep the rest for school sandwiches). Mix this with about 1/2 cup of the potato (keep the rest of that for fish cakes!) and toss with the Ranch dressing and bocconcini and fill the potato halves with this mixture.
  4. Top with the bacon and the cheddar then place on a lined baking tray and cook for 15 minutes or until golden.
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