Pierce potatoes, wrap in kitchen towel and microwave for 6 minutes
Rub potatoes with oil and salt
Air fry at 180°C for 45-55 minutes until crispy (or oven bake at 200°C for about 1 hour)
Place all 4 cooked jackets into a snug-fitting tray
Split potatoes open and add garlic & herb butter, salt, pepper and a handful of cheese to each, mash lightly
Season chicken tenders with Bardia complete seasoning, garlic & herb granules, chicken stock powder and olive oil
Pan sear chicken until golden, then air fry at 180°C for 7 minutes
Slice the cooked chicken
Make white sauce: melt 30g butter, cook with ¼ cup flour for 1 minute
Whisk in 400-500ml semi-skimmed milk until thick
Add Philadelphia garlic & herb, 30g mixed cheese, salt, pepper and 1 tsp garlic herb seasoning to white sauce
Blitz sourdough bread into crumbs
Fry sourdough crumbs in olive oil, then add parsley and garlic herb seasoning
Layer in tray: chicken, white sauce, extra cheese, crispy crumbs
Bake at 180°C for 6 minutes (or air fry for 4 minutes) until golden
