Chicken filled Potatoes

Oct 20, 2009
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  • 8 medium potatoes
  • 2 tsp corn flour
  • 1 tbsp water
  • 1 ½ cups chopped cooked chicken
  • 125g mushrooms, thinly sliced
  • ½ cup peas
  • 220g can creamy chicken soup or thick chicken stock
  • 2 tbsp chopped chives
  • 2 tbsp milk
  • 45g butter


  1. Bake or microwave potatoes until tender, stand for 15 minutes.
  2. Cut the potatoes in half, scoop out the flesh, leaving a 5mm shell; reserve potato flesh.
  3. Blend corn flour with water; combine in a pan with chicken, mushrooms, peas and soups, bring to boil; simmer uncovered, for about 3 minutes.
  4. Stir in the chives. Spoon chicken mixture into the potato shells.
  5. Mash reserved potato with milk and 15g of the butter, spoon into a piping bag fitted with a fluted tube.
  6. Pipe mashed potato over filling, drizzle with remaining melted butter. Bake in a hot oven for about 10 minutes or until lightly browned.
  7. Serve hot.

Easy and delicious appetizers

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