Skip to main content

Baked Potato with Chicken and Sweetcorn

Preparation: 5 mins

Cooking: 90 mins

Serves 4, costs under £4.00


  • 4 Baking Potatoes (720g)
  • 1 Pack Roast / Cooked Chicken (240g)
  • 1 Tins Sweetcorn (200g)
  • 6 Tablespoons Reduced Calorie Mayonnaise (90g) (Level Spoonfuls)
  • 4 Teaspoons Vegetable Oil (12g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Set the oven to 200°C / 180°C fan oven / 400°F / gas mark 6.
  2. Wash the potatoes and use a fork to prick each one all over.
  3. Using your hands, cover each potato in a teaspoon of oil.
  4. Place each potato on a foil covered tray and cook for between 1¼ and 1½ hours. When cooked, the skin should be golden brown and crisp, and the potato should give a little when squeezed.
  5. Cut the chicken into bite-sized pieces and mix with the drained sweetcorn and mayonnaise.
  6. Cut the potatoes in half then spoon the chicken and sweetcorn mixture over them and serve. 

Nutritional Information