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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

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

25 minprep

60 mincooking

4servings

2.327 kcalwhole recipe

582 kcalper serving

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

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Egg-free y 7 más Indicative dietary requirements

View full classification 22 etiquetas

Diet

Omnivorous

Necesidades alimentarias

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

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéing

Aparatos

OvenFrying pan

Cocina

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.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Potato 4 similarly sized potatoes 1000 g
Chicken breast 300 g
Mushrooms 100 g
Emmental cheese grated 100 g
Tomato sauce 80 g
Milk 300 ml
Plain flour 25 g
Butter 25 g
Extra virgin olive oil 20 ml
Salt divided between filling and sauce 3 g
Black pepper 0.5 g
Oregano 1 g

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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.

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Ingredients

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