Vegetarian Chicken & Sweetcorn Loaded Jacket Potatoes

Name: Vegetarian Chicken & Sweetcorn Loaded Jacket Potatoes
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: For the Quorn ‘Chicken’ and Sweetcorn filling:; 150g Frozen Quorn Pieces; [https://www.quorn.co.uk/products/chicken-style-pieces]; 2 tbsp. no added salt and sugar sweetcorn; 1 tbsp. reduced fat mayonnaise; Pepper to season; For the jacket potatoes:; 2 baking potatoes; Low calorie spray oil; For the zingy green salad:; 6 leaves sweet gem lettuce, torn; 25g sugar snap peas, halved; 10g baby spinach leaves; ¼ cucumber, de-seeded and sliced; ½ green pepper, sliced; ½ stick celery, sliced; A handful of basil leaves; Zesty lemon dressing (optional):; ½ lemon, juice only; ½ tsp. wholegrain mustard; ½ tbsp. low fat mayonnaise; To serve:; 1 spring onion, sliced; Lemon wedges

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A Vegetarian Chicken and Sweetcorn Loaded Jacket Potato paired alongside a salad of spinach and green peppers.

If your go-to lunch or light dinner is a jacket potato, then this fuss free vegetarian jacket potato recipe is the tastiest!

Simply top your fluffy jacket potato with a delicious helping of homemade Quorn Chicken & Sweetcorn filling for a fast and easy meal. Quorn Pieces make for a delicious jacket potato topper or tasty sandwich filling and are a super simple swap into lunchtimes. Serve with a fresh, crunchy green salad and zesty lemon dressing.

Lunch Recipe Ideas Weeknight Dinner Recipes Vegan and Vegetarian Family Meal Recipes Vegan and Vegetarian Family Meal Recipes

Serves 2

55 mins

Easy

291 cals
(Per serving)

7.1g of fat
(Per serving)

9.7 g fibre
(Per serving)

16.3 g protein
(Per serving)

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

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Ingredients

For the Quorn ‘Chicken’ and Sweetcorn filling:
150g Frozen Quorn Pieces
2 tbsp. no added salt and sugar sweetcorn
1 tbsp. reduced fat mayonnaise
Pepper to season
For the jacket potatoes:
2 baking potatoes
Low calorie spray oil
For the zingy green salad:
6 leaves sweet gem lettuce, torn
25g sugar snap peas, halved
10g baby spinach leaves
¼ cucumber, de-seeded and sliced
½ green pepper, sliced
½ stick celery, sliced
A handful of basil leaves
Zesty lemon dressing (optional):
½ lemon, juice only
½ tsp. wholegrain mustard
½ tbsp. low fat mayonnaise
To serve:
1 spring onion, sliced
Lemon wedges

Method

For the Quorn ‘Chicken’ and Sweetcorn filling:

Pre-heat the oven to 180°C (fan)/200°C electric/Gas Mark 6.
Line a baking tray with baking paper, place the frozen Quorn Pieces into the baking tray and cook in a pre-heated oven for 10 minutes. Remove and allow to cool.
Place the cooked Quorn Pieces, sweetcorn and mayonnaise in a bowl. Mix to combine and season with pepper. Set to one side.

For the jacket potatoes:

Pre-heat the oven to 200°C (fan)/ 220°C /425°F/gas mark 7.
Spray each potato with a little cooking oil spray and bake for 45 minutes or until cooked through.

For the zingy green salad:

Place all the ingredients into a bowl and toss to combine

For the zesty lemon dressing (optional):

Whisk the lemon juice, mustard and mayonnaise in a small bowl. Set aside.

To serve:

Make a cross in the top of each jacket potato, squeeze to open and fill with a dollop of prepared Quorn Chicken and Sweetcorn filling and garnish with sliced spring onion.
Serve with a portion of zingy green salad, lemon wedges and an optional drizzle of zesty lemon dressing.