These loaded potato boats are the ultimate comfort dinner: crisp baked potato shells filled with creamy chicken and mushrooms, crowned with bubbling mozzarella and fresh herbs. Juicy, hearty and fragrant, they are perfect for a family dinner or a cozy weekend meal. For another stuffed potato favorite, try our Potato Nests with Minced Meat.
Ingredients
- 10 medium potatoes
- 400-500 g (14-18 oz) chicken thigh fillet
- 200 g (about 2 1/2 cups) mushrooms
- 1-2 onions
- 150-200 ml (2/3-3/4 cup) cream (20%)
- 150-200 g (1 1/2-2 cups) mozzarella
- Vegetable oil
- Salt and pepper
- Fresh herbs
Instructions
- Bake the potatoes at 180 C (350 F) for 1 hour until soft.
- Dice the chicken thigh and sear in oil until browned; set aside.
- In the same skillet saute the onion 3-5 minutes, add the mushrooms, and cook 5-7 minutes more.
- Return the chicken, pour in the cream, and simmer on low 10-15 minutes.
- Halve the potatoes, scoop out the flesh, and add it to the filling. Season well.
- Fill the potato boats, top with mozzarella, and bake 15 minutes more at 180 C (350 F).
- Shower with fresh herbs — juicy, hearty, and fragrant.
Tips
- Bake the potatoes until completely soft inside, so the boats scoop easily and hold their shape.
- For more chicken dinners, see our Layered Chicken and Potato Bake and Loaded Baked Potato Casserole with Chicken, and find cooking guidance at USDA for safe chicken cooking.
- Serve hot, straight from the oven, with a crisp green salad.
Nutrition: per 100 g: 140 kcal, protein 6.9 g, fat 7 g, carbs 6 g.