Wash and pierce potatoes all over
Brush with olive oil, season with sea salt and wrap in foil
Air fry at 180°C for 50 minutes (adjust if potatoes are smaller)
Open the foil, lightly spray with oil, add a pinch more salt and air fry uncovered at 205°C for 10 minutes until skins are beautifully crispy
Add chicken to a pot with 3-4 cups water, 1 tsp chicken stock, and a pinch of salt
Boil for around 15 minutes until cooked through
Drain and transfer to a bowl and shred
Season chicken with 1 tsp salt, 1 tsp pepper, 1 tbsp ranch seasoning, sweetcorn, and 3-4 tbsp mayonnaise
Mix everything together until creamy and well combined
Cut open jacket potato, add a generous amount of butter and mash lightly inside
Season with salt and pepper
Pile on the chicken and sweetcorn mayo filling
Finish with crispy onions and fresh parsley
