Loaded Potato Skins with Fried Chicken - James Martin Chef

Ingredients

• 4 large baking potatoes
• 100g butter
• 200g cooked ham, diced
• 6 spring onions, sliced
• 200g grated taleggio cheese
• 600g chicken thighs
• 200g plain flour
• 1 tbsp paprika
• 2 tsp onion salt
• 1 tsp black pepper
• ½ tsp celery salt
• ½ tsp dried sage
• ½ tsp garlic powder
• ½ tsp ground allspice
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 300ml buttermilk
• Vegetable oil for frying
• 2 Garlic cloves, crushed
• 100g dark brown sugar
• 1 tsp smoked paprika
• 1 tsp celery salt
• 50ml cherry coke
• 1 tbsp Worcestershire sauce
• 25ml black treacle
• 300ml ketchup
• ½ red chilli, diced
• 1 small bunch of Mint , chopped
• 1 small bunch of coriander, chopped
• 4 Spring onions, sliced
• Bake the potatoes for an hour and a half at 180 degrees. Once cooked, cut them in half and scoop out the middle. Pop the skins onto a baking tray.
• Fry the spring onions in the butter, then mix in the potato and ham. After this, spoon the mix onto the skins. Top all of this with the cheese, and grill for five minutes.
• Heat a deep fat fryer to 170c
• Pop the chicken into the buttermilk, cover and refrigerate overnight.
• To make the sauce, put all the ingredients into a non-stick pan, bring to the boil, and then simmer for 4 to 5 minutes.
• To serve, pile the chicken onto a platter spoon over some of the sauce, pop the rest into a dipping dish, sprinkle over the herbs and onions, and serve the potato skins alongside.