Chicken Stuffed Baked Potatoes

How to make Chicken Stuffed Baked Potatoes.

Ingredients: Serves 4

  • 4 large potatoes
  • 1 cup cooked and chopped chicken
  • 2/3 cup cream or white cheese sauce
  • 1/2 cup sweetcorn
  • 1 small onion
  • 3 garlic cloves
  • 1/2 cup vegetable broth
  • Pinch of nutmeg (optional)
  • Black pepper
  • 1 tsp hot sauce
  • Salt
  • Cheddar
  • Mozzarella

Directions:

  1. Preheat oven to 350F.
  2. Wash and dry the potatoes thoroughly.
  3. Use a fork to make several sets of holes in each potato.
  4. Place the potatoes on a baking sheet and drizzle with the olive oil then sprinkle generously with salt.
  5. Bake for 60-70 minutes, or until a fork inserted in the potatoes meets no resistance.
  6. Finely chop onion and garlic.
  7. Heat 1 tbsp of butter and saute the onion, over low heat, for about 3 minutes.
  8. Add the grated garlic and cook everything for an additional 2 minutes.
  9. Pour in half a cup of cream or white sauce and 1/4 cup of vegetable or chicken broth.
  10. Bring the sauce to a boil and simmer, over low heat, for about 5 minutes.
  11. Add chopped chicken and sweetcorn and stir well.
  12. Add nutmeg, black pepper, hot sauce, salt and mix well.
  13. Set  the sauce aside.
  14. Cut the baked potatoes in half (lengthwise) while they’re still hot.
  15. Scoop out most of the potato.
  16. Make sure you leave a thin potato layer in the shell.
  17. Mash potato flash slightly with fork and add the sauce to the mashed potatoes check the seasoning.
  18. The mixture should be thick.
  19. Fill the potato shells and sprinkle some cheddar and mozzarella on each potato.
  20. Put them back in a really hot oven for about 10 minutes or until cheese is melted and of a toasted colour.
  21. Top with green onions and serve hot.
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