Loaded Baked Potato

By Cafe Delites · 75 min

Ingredients

Instructions

1. Scrub the potatoes, pat them completely dry, and prick each 4 to 6 times with a fork.
2. Rub the skins with a little olive oil or vegetable oil, then sprinkle generously with sea or kosher salt.
3. While the potatoes cook, put the cubed chicken thighs in a large bowl with the salt and cayenne and stir to combine.
4. Melt the butter in a large pan over medium-high heat. Add the diced bacon and cook until golden.
5. Add the cubed chicken and cook until golden and cooked through.
6. Add the chopped thyme and rosemary, the shallot, grated garlic and sliced mushrooms. Stir and cook for 2 minutes, until the shallot is tender and the garlic is fragrant.
7. Add the white wine and let it reduce by half, about 1 minute.
8. Stir in the flour so it coats everything, then add the milk and nutmeg and stir until it forms a thick sauce that coats all the ingredients.
9. Set the filling aside until the potatoes are cooked.
10. Cut a cross in the top of each cooked potato, squeeze the sides to fluff the centre, and add the chicken mixture inside.
11. Top each potato with 2 slices of Camembert (or Brie), drizzle with honey, and return to the oven for 5 minutes until the cheese slightly melts.
12. Garnish with fresh chopped parsley and serve.

Summarized from Cafe Delites's video. Watch it for the details.

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