- 4 large baking potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 tsp oil
- 250g pack chestnut mushroom, quartered
- 1 tsp cornflour
- 100ml milk, plus 3 tbsp
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 cooked chicken breast, roughly shredded
- handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
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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.