Ingredients

• 4 large (1kg) pontiac potatoes
• 1 1/2 tablespoons olive oil
• 500g chicken thigh fillets, trimmed, cut into 2cm cubes
• 30g dairy-free spread
• 2 tablespoons plain flour
• 1 1/2 cups soy milk
• 1 teaspoon Massel vegetable stock powder
• 1 large carrot, thinly sliced
• 100g broccoli, cut into small florets
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Method

• Step 1 Preheat oven to 220°C/200°C fan-forced. Prick potatoes all over with a fork. Place around the edge of a microwave turntable. Cook on high (100%) for 6 minutes. Transfer to a roasting pan. Set aside for 5 minutes to cool. Rub potatoes with 1 tablespoon oil. Sprinkle with salt and pepper. Roast, turning occasionally, for 30 minutes or until golden and tender.
• Step 2 Meanwhile, heat remaining oil in a large saucepan over medium-high heat. Add chicken. Cook, stirring, for 5 to 6 minutes or until browned and almost cooked through. Transfer to a plate. Reduce heat to medium. Heat spread until foaming. Add flour. Cook, stirring, for 1 minute. Gradually stir in milk. Bring to the boil. Add stock powder, carrot, broccoli and chicken. Cook, stirring, for 5 minutes or until carrots are tender and chicken cooked through. Remove from heat. Stir in half the parsley.
• Step 3 Cut a cross in the top of each potato. Covering hands with a clean tea towel, push in sides of each potato to expose flesh. Place potatoes on plates. Top with chicken mixture and remaining parsley. Season with pepper. Serve.