Cook Well for Less

Leftover Chicken Curry Jacket Potatoes

Turn a portion of reserved chicken curry into another filling dinner by spooning it over crisp, fluffy jacket potatoes.

Prep
5 mins
Cook
75 mins
Total
80 mins
Difficulty
easy
Serves
2
Illustration: Two crisp jacket potatoes filled with chicken and vegetable curry
Cook Well for Less · AI-generated pencil and watercolour illustration

Get ready

Ingredients for 2 portions

  • Approximately 500 g curry reserved from Chicken & Vegetable Curry
  • 2 medium floury baking potatoes, approximately 250 g eachscrubbed

Optional extras

  • Plain yoghurt, to serve
  • 30 g mature Cheddargrated
Equipment
  • oven tray
  • fork
  • saucepan
  • wooden spoon
  • oven gloves
  • clean tea towel
  • skewer or small knife

Cook

Method

  1. Prepare the potatoes

    Heat the oven to 200°C / 180°C fan / Gas 6. Scrub the potatoes well and prick each one a few times with a fork. While the clean skins are still damp, rub them lightly with salt. Place them directly on an oven shelf with a tray underneath; do not wrap them in foil.

    New to this?How to make a good jacket potato

  2. Bake

    Bake for 60–75 minutes, turning once, until the skins are crisp and the centres feel completely soft when pressed carefully with an oven glove. A skewer or small knife should slide into the centre with almost no resistance. Larger potatoes may need up to 90 minutes.

  3. Reheat the curry

    Near the end of the potato cooking time, put the reserved curry in a saucepan and reheat it gently, stirring often, until it is steaming hot throughout. Add a small splash of water if the sauce has become very thick. Only reheat the curry once.

  4. Open and fluff

    Put each hot potato on a stable, heatproof surface and cover it with a clean folded tea towel. With the edge of your hand, give it one quick, controlled chop, using only enough force to crack the skin. Keep your hands and face clear as you open it promptly to release the steam, then fluff the middle with a fork.

  5. Fill and serve

    Divide the hot curry between the potatoes. The fluffy potato makes the approximately 500 g of curry into a substantial second dinner. Finish with yoghurt or grated Cheddar if using.

Start with another recipe

Where the saved food comes from

This recipe starts with food deliberately saved from another Cook Well for Less recipe. The ingredient list shows the amount this recipe expects.

  1. Illustration: Tomato chicken curry with carrots, pepper and peas beside plain rice

    Make and save first

    Chicken & Vegetable Curry

    Make one generous curry batch, then reserve approximately 500 g before serving tonight's portion with rice.

    Bake two potatoes until crisp outside and fluffy inside, then fill them with the thoroughly reheated reserved chicken curry.

    Start with Chicken & Vegetable Curry

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