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.