Easy

Chicken and mushroom stuffed potatoes

Name: Chicken and mushroom stuffed potatoes
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 1000 g Potato (4 similarly sized potatoes); 300 g Chicken breast; 100 g Mushrooms; 100 g Emmental cheese (grated); 80 g Tomato sauce; 300 ml Milk; 25 g Plain flour; 25 g Butter; 20 ml Extra virgin olive oil; 3 g Salt (divided between filling and sauce); 0.5 g Black pepper; 1 g Oregano

Total time1 h 25 min Preparation and possible waiting 25 min · Cooking 1 h

Preparation and possible waiting: 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Milk: Ingredient to check: Emmental cheese, Milk, Butter. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

Rating Not yet rated

Tender potatoes filled with chicken and mushrooms, homemade béchamel and a golden cheese topping. All the scooped potato flesh goes into the filling.

Jump to steps

25 minpreparation and possible waiting

1 hcooking

4servings

2.165 kcalwhole recipe

541 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 25 min Preparation and possible waiting 25 min · Cooking 1 h

Preparation and possible waiting: 25 min · Cooking: 1 h

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Egg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéingBoiling

Appliances

OvenFrying panSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

For the whole family

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Wash the potatoes and boil whole, skins on, for 35–45 minutes until a knife slides in easily. Drain and let cool slightly. Halve and scoop out the flesh, leaving a 1 cm wall; keep all the flesh.
Dice the chicken breast and cook in 10 ml olive oil with half the salt and the pepper for 6–8 minutes until cooked through. Remove.
Add the other 10 ml oil and sauté the chopped mushrooms for 5 minutes until their liquid evaporates.
Melt the butter in a saucepan, stir in the flour and cook for 2 minutes. Gradually whisk in the milk and cook for 6–8 minutes to make a smooth béchamel. Season with the remaining salt.
Mash the reserved potato flesh and mix with the chicken, mushrooms and 80 g béchamel.
Preheat the oven to 200°C.
Divide the tomato sauce between the eight potato shells, add the filling and cover with the remaining béchamel. Top with the Emmental cheese and oregano. Bake for 12–15 minutes until hot in the centre and golden on top.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.