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1/1 Photo of Chicken and Mushroom Spud Pies (Twice Baked Potatoes)
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.
Units: US | Metric
Serving Size: 1 (301 g)
Servings Per Recipe: 4