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