Chicken And Mushroom Spud Pies Twice Baked Potatoes Recipes

CHICKEN & MUSHROOM SPUD PIES

Steps:

• Microwave the potatoes for 10 mins on High, turning after 5 mins, and heat oven to 220C/fan 200C/gas 7. Meanwhile, heat the oil in a frying pan, then fry the mushrooms over a high heat until golden. Stir in the cornflour, gradually add 100ml milk, then simmer to a smooth sauce. Season to taste, then stir in the chicken and parsley.
• Scoop most of the potato from the skins, then mash with the remaining milk and some seasoning. Spoon the chicken filling into the shells, top with the mash, then bake for 10 mins until golden and the skins have crisped a little. Serve with green veg or a salad.

CHICKEN AND MUSHROOM SPUD PIES (TWICE BAKED POTATOES)

Steps:

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

TWICE-BAKED POTATOES WITH MUSHROOMS AND PROSCIUTTO

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes.
• While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste.
• Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.