Method:

1. Preheat the oven to 180°C.
2. Wash and pat dry the whole potatoes. Rub with olive oil and season generously with salt and black pepper. Place the seasoned potatoes directly on a baking tray. Roast for 1 hour, or until the potatoes are tender inside and golden and crisp on the outside. After the potatoes have been roasting for 45 minutes, add the Southern Fried Chicken Strips (from frozen) to the same baking tray and continue cooking for the remaining 15 minutes.
3. Once the potatoes and chicken are cooked, carefully remove them from the oven. Allow the potatoes to cool slightly so they can be handled comfortably. Cut each potato in half lengthwise. Immediately sprinkle grated cheddar cheese generously over the cut surface of each potato half.
4. While the cheese is melting on the warm potatoes, slice the cooked chicken strips into bite-sized pieces. In a separate small bowl, combine the diced tomatoes, finely diced onion, and finely chopped chives to create a fresh salsa.
5. Once the cheese has melted on the potato halves, begin assembling your loaded potatoes. Top each cheesy potato half with the sliced chicken strips, a spoonful of the fresh tomato and onion salsa, and finish with a generous dollop of sour cream.
6. Serve immediately.