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    You are in: Home / Recipes / Chicken and Mushroom Spud Pies (Twice Baked Potatoes) Recipe
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    Chicken and Mushroom Spud Pies (Twice Baked Potatoes)

    Chicken and Mushroom Spud Pies (Twice Baked Potatoes). Photo by Sarah_Jayne

    1/1 Photo of Chicken and Mushroom Spud Pies (Twice Baked Potatoes)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Sarah_Jayne's Note:

    This was an easy and slightly different dish to put together. I originally found this recipe in the October 2008 copy of BBC Good Food Magazine and since I am a mushroom lover I knew I had to try it. I used part of a a store bought rotisserie chicken that we had made sandwiches of the day before and that showed at this is a good recipe for using up leftovers. When I make it next I will experiment with adding some more herbs to the mushroom and chicken method and maybe a bit of Dijon mustard.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Microwave the potatoes for 10 minutes on high, turning after 5 minutes and preheat the oven to 400 degrees.
    2. 2
      Meanwhile, heat the oil in a frying pan and then fry the mushrooms over a high heat until golden.
    3. 3
      Stir in the cornflour, gradually add the 3 1/2 ounces milk, then simmer to a smooth sauce.
    4. 4
      Season to taste, then stir in the chicken and parsley.
    5. 5
      Scoop most of the potato from the skins and then mash with the remaining milk and some seasoning.
    6. 6
      Spoon the chicken filling into the shells, top with the mash and then bake for 10 minutes until golden and the skins have crisped up a little.
    7. 7
      Serve with green veg or a salad.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Mushroom Spud Pies (Twice Baked Potatoes)

    Serving Size: 1 (301 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 263.3
     
    Calories from Fat 50
    19%
    Total Fat 5.5 g
    8%
    Saturated Fat 1.6 g
    8%
    Cholesterol 41.8 mg
    13%
    Sodium 61.9 mg
    2%
    Total Carbohydrate 34.8 g
    11%
    Dietary Fiber 3.4 g
    13%
    Sugars 2.3 g
    9%
    Protein 19.4 g
    38%

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