Baked Potato with Creamy Mushroom Chicken Featured

Baked Potato with Creamy Mushroom Chicken


For 4

You will need...

  • 4 potatoes
  • 15 ml oil
  • 1 small onion, peeled and diced
  • 1 garlic clove, crushed
  • 200 g chicken fillets, sliced
  • 200 g Button Mushrooms, sliced
  • 0.5 green pepper, deseeded and diced
  • 0.5 red pepper, deseeded and diced
  • 250 ml readymade white sauce
  • 100 g cheddar cheese, grated
  • salt and milled black pepper

Baked Potato with Creamy Mushroom Chicken Method

  1. Creamy Mushroom Chicken: Heat the oil in a pan and fry the onion for 3-4 minutes over a medium heat.
  2. Add the garlic and cook for 2 minutes.
  3. Increase the heat and fry the chicken for 4-5 minutes. 
  4. Add the mushrooms and peppers and cook for 4-5 minutes.
  5. Remove from the heat and stir in the white sauce and 50g of the cheese.
  6. Season with salt and pepper.
  7. Baked Potatoes: Preheat oven to 180˚C.
  8. Rub the potatoes with 15ml oil and wrap in foil.
  9. Bake in the oven for 60 – 80 minutes, or until the potatoes are crispy on the outside and cooked on the inside.
  10. Make a crisscross in each potato, don’t cut all of the way through.
  11. Divide the creamy mushroom chicken mixture between each baked potato.
  12. Top each with the remaining 50g of cheese.
  13. Bake in the oven for 10 minutes.
  14. Serve at once with a side salad.
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