You know that feeling when Thursday rolls around and you have to think of what to cook at the weekend for the family? We will now feature a recipe a week on a Wednesday so you can plan ahead for the weekend!

Try out this fulfilling and fun recipe:


  • 3 Baking Potatoes
  • 1 Cup Chicken Breast*
  • Lightly fried Spring Onion
  • 3 Big Eggs or 4 Medium Eggs
  • 150 ml skimmed Milk
  • 2 cups grated cheese


  1. Preheat the Oven to 200C or 180C if you have a fan oven.
  2. Slice the baking potatoes into half and place them onto a baking tray. (Bake until it’s soft in the middle).
  3. Scoop the innards out and since the top of the potato will become a little crispy, cut a circle around the top leaving about 1/3 centimeter to form the “crust”. Don’t scoop out too close to the skin or it won’t be solid enough to hold the egg mixture.
  4. Place a small amount of cheese in the bottom of the potato.
  5. Mix the eggs and the milk together well and season with a little salt and pepper (to taste).
  6. Finely cube the chicken breast* and spring onion then fry the onion (no oil needed if you have a good non- stick pan).
  7. Place the chicken and onion in the bottom of the potato and fill it with the egg mixture. Leave a space at the top of the potato so the egg mixture doesn’t spill over when is starts to cook.
  8. Put some more grated cheese on top of the potato. If you want you can add a slice of tomato on top of the potatoes.
  9. Bake for about 20 minutes or until the egg filling is cooked through and the cheese turns golden.

*You could use pretty much anything you like as a filling – spinach, tomato, chicken…you could also try adding different herbs and even mix in a little pesto!