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PdfPierce potato all over, wrap in kitchen towel, microwave 6 mins (slightly less if smaller).
Transfer to foil, brush with olive oil, season with sea salt, wrap and air fry at 180°C for 45 mins.
Uncover and cook another 10 mins.
Cut open, season, add a few cubes of brie to gently melt (don't mash in).
Boil chicken breasts in chicken stock until fully cooked, then shred.
Make stuffing with hot water + 1 tsp butter until moist.
Mix: shredded chicken + stuffing + salt + pepper + crispy chopped bacon + cranberry sauce + mayo.
Load mixture onto the jacket potato.
Finish with crispy onions, extra bacon and chopped parsley.