Cook the jacket potatoes

• Pierce the potatoes all over, then rub with olive oil spray and sea salt.
• Air fry at 180 °C for 45 minutes, then cook another 10 minutes until crispy. Oven option: 200 °C for about 1 hour.

Cook the chicken

• Season the chicken with adobo seasoning, mixed herbs, salt and black pepper.
• Pan-sear in olive oil until golden and cooked through, then add the butter and baste for extra flavour.
• Remove from the pan, rest, then cut into bite-size pieces.

Make the Alfredo sauce

• Lower the heat and add the chopped garlic to the same pan, cooking until fragrant.
• Pour in the double cream and season with black pepper.
• Stir in the cream cheese, Parmesan and garlic and herb mixed cheese, then simmer gently until smooth and creamy.

Assemble the tray bake

• Place the crispy jackets into a large tray, slice open and gently mash the centres with butter, salt and black pepper.
• Add a first layer of mozzarella, scatter over the chicken and spoon the Alfredo sauce generously over everything.
• Finish with more cheese and a generous grating of Parmesan.

Final melt

• Bake at 180 °C for 10–12 minutes, or air fry at 180 °C for 4–5 minutes, until golden and bubbly.