Please log in to view this recipe
  • Free e-recipe book on sign up
  • Access to exclusive recipes & content
  • Exclusive offers on AK products
  • Great competitions and prizes
  • Never miss a thing with our newsletter

sign up


  • 2 potatoes
  • 1 chicken breast, diced
  • generous pinch of mild chilli powder
  • ¼ tbsp dried oregano
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 1 large tomato, diced
  • ½ small red onion, diced
  • 1½ tbsp sour cream
  • Tortilla chips


  1. Preheat the oven to 200°C/400°F. Prick the ordinary-size potatoes (not baking potatoes) with a fork. Brush with oil and sprinkle with salt. Bake in an oven for 45 to 55 minutes or until crisp on the outside and tender inside.
  2. Meanwhile, mix the chicken with the chilli powder, oregano, ½ tbsp of the oil and some salt and pepper.
  3. Heat the remaining oil in the pan and sauté the onion for 1 minute until it begins to soften. Add the chicken and sauté for about 4 minutes until cooked through. Stir in the diced tomato.
  4. Cut a cross in the top of eack potato, spoon over the topping, add a blob of sour cream and decorate each opne with a tortilla chip.
Please log in to view this recipe
Forgot Password?

sign up