Sweet Sticky Barbeque Chicken with Twice Baked Cheesey Bacon Potatoes & Smokey Baked Beans

  Oh how I love stick to your ribs comfort food! Well this is the comfort without so much the sticking to your ribs at just 14pp. Twice Baked Potatoes are one of my favourites, you can mix it up with different fillings too, so tasty! Serves 4

For the Potatoes:
4 Potatoes (around 250g each)
4 Bacon Medallions 
40g Reduced Fat Mature Cheddar 
2 Tbsp Sour Cream 
3/4 Spring Onions
Salt & Black Pepper
For the Sticky BBQ Chicken:
4 Medium Chicken Fillets
2 Tbsps Tomato Ketchup 
1 Tbsp Soy Sauce
2 Tbsp Sweet Freedom Syrup
1/2 Tsp Smoked Paprika 
For the Beans:
1 Tub of Smokey Flavour Cool Beans (slightly addicted to these now!)
Wash the Potatoes & place in a preheated oven at 200c and bake for an hour. Remove & leave to cool for about 20mins. Cut in half lengthwise & carefully scoop out the Potato Flesh into a bowl & mash together with the Sour Cream with a fork. Meanwhile Fry the Bacon in Frylight & cut into small pieces. Slice the Spring Onions finely & add to the Potato Flesh with the Bacon & Season well with Salt & Pepper and fold into the mash. Spoon the mixture back into the Potato Skins & top each 2 halves with 10g Cheddar. Place back into the oven for another 20mins or so or until reheated well. For the Chicken mix all the ingredients in a bowl & score each Chicken Fillet on the top with a Sharp Knife. Place the Chicken in the Marinade & leave for 20 minutes or so to marinate. Place the Chicken into an ovenproof dish & pour any remaining marinade over the Fillets. Bake for approx 25 minutes or until the Chicken is fully cooked through. Serve with the Twice Baked Potatoes & Heated Beans & Enjoy! 
  
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