🥔 Chicken and Mushroom Stuffed Potatoes

Ingredients

• 🥔1.9 lb (850 g), about 2 large potatoes
• 🍗13.5 oz (380 g) chicken breast
• 🍄9 oz (250 g) mushrooms
• 🧅3 oz (80 g), about 1/2 small onion
• 🫒2 1/4 tsp olive oil
• 🧄1 clove garlic
• 🌶️1 tsp sweet paprika
• 🌿2 tbsp fresh parsley
• 🧂1 pinch salt
• 🌿1 pinch ground black pepper

• Recipes with potatoes
• Recipes with chicken breast
• Recipes with mushrooms
• Recipes with onion
• Recipes with fresh parsley

How to make it, step by step

1. Wash the potatoes well, prick them in several places with a fork, and microwave on high for 10-12 minutes (or bake 45 minutes if you prefer), until tender when pierced. Let cool for a couple of minutes.
2. Meanwhile, season the chicken breast with salt and pepper and cook it on a griddle with 1/2 tablespoon of oil for 4-5 minutes per side, until golden and cooked through. Remove it and, once it has cooled a bit, shred it with two forks.
3. In the same skillet with the remaining oil, cook the chopped onion and garlic for 3-4 minutes; add the sliced mushrooms and saute over high heat for 5-6 minutes until they release their water and brown. Add the shredded chicken and paprika, stir for 1 minute, and adjust the salt.
4. Cut the potatoes in half lengthwise, lightly mash the flesh with a fork to make a well, and fill with the chicken and mushroom saute. Sprinkle with chopped parsley and serve hot.