Name: Chicken and Cheese-Stuffed Potato
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 6 serving(s)
Ingredients: 6 russet potatoes, unpeeled, washed; 1/4 cup (55 g) butter; 1/4 cup (40 g) unbleached all-purpose flour; 21/2 cups (625 ml) veal stock; 2 slices bacon, chopped; 1 onion, chopped; 2 garlic cloves, chopped; 2 tbsp butter; 11/2 cups (225 g) frozen peas; 11/2 cup (255 g) cooked turkey or chicken, diced; 21/2 cups (440 g) cheese curds (375 g / 13 oz)

Preparation

Potatoes
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- Prick the potatoes in several places with a fork and place directly on the rack. Bake for about 45 minutes or until tender.
Sauce
- In a pot, melt the butter. Add the flour and stir until the mixture is golden brown. Add the veal stock and bring to a boil, whisking constantly. Add the bacon, onion and garlic. Simmer for about 15 minutes or until the sauce has thickened. Strain and set aside.
Filling
- In a skillet, melt the butter. Add the peas and turkey or chicken. Cook until the meat is just heated through.
- Cut the potatoes in half lengthwise and remove a bit of the flesh from each half. With the tip of a knife, make incisions in the flesh to allow the sauce to penetrate thoroughly. Place onto six individual plates or on a large serving platter. Drizzle each potato with a little of the sauce. Top with the pea and turkey mixture and the cheese. Cover with the remaining sauce.

Chicken and Cheese-Stuffed Potato

Categories

Ingredients

Sauce

Filling

Preparation

Potatoes

Sauce

Filling

Personal Note