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Chicken Pot Potatoes
A delicious, wholesome dish.
Course
Side Dish
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
6
Calories
200.7
kcal
Author
John Kanell
Ingredients
INGREDIENTS
1
yellow
medium, diced
5
Russet potatoes
medium-large
2
tbsp
olive oil
1
cup
cheddar cheese
grated
2
cups
carrots, cooked
chopped
1
cup
peas, cooked
chicken stock
1/2
cup
all-purpose flour
1/2
cup
butter
unsalted
2
cups
cooked chicken
diced
1
cup
pearl onions
Instructions
Preheat oven to 300F. Clean the potatoes, pierce with a fork all over to allow steam to escape, and place on a baking sheet.
You can rub the potatoes with olive oil but that's not necessary.
Bake for about 90 minutes.
Allow potatoes to cool enough to handle, slice a wedge out and scoop out inside.
I like as much filling as possible so I went right to the skin but if you want more baked potato just scoop less!
Fill the potatoes up and sprinkle with cheese, I chose a nice aged cheddar, then pop back into the oven for about 5 minutes at 400F.
I finished off with some coarsely chopped flat leaf parsley.
Nutrition
Serving:
1
g
|
Calories:
200.7
kcal
|
Carbohydrates:
21
g
|
Protein:
20
g
|
Fat:
4.6
g
|
Saturated Fat:
0.7
g
|
Polyunsaturated Fat:
0.6
g
|
Monounsaturated Fat:
2.7
g
|
Cholesterol:
41
mg
|
Sodium:
454
mg
|
Potassium:
680
mg
|
Fiber:
3
g
|
Sugar:
3.3
g
|
Vitamin A:
2235
IU
|
Vitamin C:
8.8
mg
|
Calcium:
28
mg
|
Iron:
1.2
mg