You’ll need to pre-bake your potatoes – typically for about 45 minutes to an hour in the oven before you’re ready to add the chicken filling.
4 sweet potatoes, previously baked
1tbsp olive oil
2 chicken breasts, diced
225g of fresh spinach, chopped
a good handful of fresh cranberries
1/4 tsp. ground nutmeg
Sea salt and freshly ground black pepper
Preheat your oven to 375°F.
Heat the olive oil in a large frying pan and add the diced chicken until it’s just cooked through. Add the cranberries and cook until soft. Add the spinach and nutmeg and stir until the spinach has wilted.
Place the potatoes on a baking sheet and cut them open before dividing the filling equally among them.
Season and bake for around 15 minutes.
This sounds quick, easy and healthy. I don't see fresh cranberries around much though, but I assume I can use frozen?