Chicken Gyros Jacket Potato

Written By Jacqui Toumbas

Your new favourite way to use leftovers.

There’s something so comforting about a jacket potato, that mix of crispy skin and soft, fluffy centre but when you load it up with juicy chicken gyros, garlicky yoghurt, feta, and a fresh Greek salad… it becomes something else entirely. This might honestly be my favourite “lazy but tastes incredible” weeknight dinner at the moment.

The idea came from always having leftover chicken gyros meat in my fridge. I make a big batch every week, and instead of putting it in wraps or bowls, I wanted something more cosy as the weather cooled down. Enter: the loaded jacket potato. It’s warm, it's comforting, and it still has all those bright Greek flavours I love.

What I love most about this recipe is how balanced it is, you get the smoky, lemony chicken; the creamy mashed potato centre; cool garlicky yoghurt; and that crunchy, finely chopped Greek salad on top. It’s a full meal in one, without feeling heavy.

Why this jacket potato hits different

This isn’t your average jacket potato. After testing different methods (our air fryers worked overtime that week), this combination came out perfect every single time.

The microwave step cooks the potato quickly and evenly. The foil in the air fryer locks in moisture so the centre becomes pillowy and soft, almost like mashed potato. And the final 10 minutes uncovered gives you the crispy skins that remind me of the potato skins I used to eat as a kid.

Then there’s what you mix into the centre: a teaspoon of butter and a spoonful of crumbled feta. When you mash it through the hot potato, it melts into a creamy, salty, fluffy base that’s like a Greek-inspired mashed potato cloud. It’s heavenly.

The toppings make it a full meal

This combo works because every layer has a different texture and flavour:

  • Chicken gyros: smoky, lemony, juicy, and so easy because you’ve already prepped it earlier in the week.

  • Garlic yoghurt: cooling, creamy, and cuts through the richness.

  • Greek salad: super finely chopped so every bite has crunch and freshness.

  • Extra feta: because… always yes.

It’s comfort food but still light, fresh and balanced. Honestly, the kind of dinner you look forward to.

Perfect for meal prep or busy nights

This meal is such a lifesaver on nights where you want something delicious but absolutely cannot be bothered cooking.

Make the potatoes ahead (they reheat beautifully in the air fryer or oven), warm up the chicken, throw together the yoghurt and salad, and you’re done. It’s also great if you cook for one or two, no waste, no fuss, just a delicious potato that hits every time.

A little note on the chicken gyros

If you haven’t tried my homemade chicken gyros yet… it’s the real star behind this recipe. The flavour is unreal and it’s the reason this jacket potato tastes like your favourite takeaway meal, just homemade and fresher. I highly recommend making a double batch so future-you has easy dinners ready to go.

 

Chicken Gyros Jacket Potato

Serves: 2
Prep Time: 10 minutes
Cook Time: 60 minutes

Ingredients

Jacket Potatoes

  • 2 large potatoes

  • Olive oil

  • Sea salt

  • 2 tsp butter

  • 2 tbsp crumbled feta

Toppings

Garlic Yoghurt

  • 3 tbsp Greek yoghurt

  • 1 clove garlic, finely grated

  • Squeeze of lemon juice

  • Pinch of salt

Greek Salad

  • ½ cucumber, finely chopped

  • 1 tomato, finely chopped

  • ¼ red onion, finely chopped

  • 1 tbsp olive oil

  • 1–2 tsp pomegranate vinegar (or red wine vinegar)

  • Sea salt, to taste

Method:

1. Cook the potatoes

Use a fork to poke holes all over each potato.
Wrap each one tightly in paper towel and microwave for 6 minutes.
Remove the paper towel and place each potato on a square of alfoil.
Drizzle with olive oil and season generously with sea salt.
Wrap each potato individually in foil and place into the air fryer at 180°C for 45 minutes.
Unwrap, return to the air fryer uncovered for 10 minutes to crisp the skin.

2. Mash the inside

Cut a cross into the top of each potato and gently pull them open.
Add 1 teaspoon of butter and 1 tablespoon of crumbled feta into the centre.
Mix through with a fork until the inside becomes fluffy, warm, and creamy.

3. Make the garlic yoghurt

Stir together Greek yoghurt, grated garlic, lemon, and salt.
Set aside.

4. Make the Greek salad

Combine cucumber, tomato, and red onion.
Toss with olive oil, pomegranate vinegar, and a good pinch of salt.

5. Assemble

Top each potato with a generous serving of warmed chicken gyros meat.
Add a big spoonful of garlic yoghurt.
Finish with the chopped Greek salad and extra crumbled feta.

Cooking Tips

  • Microwaving first speeds up cooking and gives the fluffiest centre.

  • The final 10 minutes in the air fryer (uncovered) is what creates that crispy potato-skin moment.

  • Use large potatoes so they can hold all the toppings.

  • Perfect for meal prep, just reheat the potato, add toppings, and enjoy.

Jacqui Toumbas
Next

Oven Baked Chicken Gyros