Enjoy a taste of comfort with these stuffed potatoes
Chicken and Cheese-Stuffed Potatoes
Ricardo Tested Potatoes 6 russet potatoes, unpeeled, washed Sauce 1/4 cup (55 g) butter 1/4 cup (40 g) unbleached all-purpose flour 21/2 cups (625 mL) veal stock 2 slices bacon, chopped 1 onion, chopped 2 garlic cloves, chopped Filling 2 tbsp butter 11/2 cups (225 g) frozen peas 11/2 cup (255 g) cooked turkey or chicken, diced 2 1/2 cups (440 g) cheese curds Potatoes
With the rack in the middle position, preheat the oven to 400 F. Prick the potatoes in several places with a fork and place directly on the rack.
Bake for 45 minutes or until tender. Sauce
In a pot, melt the butter. Add the flour and stir until the mixture is golden brown. Add the veal stock and bring to a boil, whisking constantly. Add the bacon, onion and garlic. Simmer for about 15 minutes or until the sauce has thickened. Strain and set aside. Filling
In a skillet, melt the butter. Add the peas and turkey or chicken. Cook until the meat is just heated through.
Cut the potatoes in half lengthwise and remove a bit of the flesh from each half. With the tip of a knife, make incisions in the flesh to allow the sauce to penetrate thoroughly.
Place onto six individual plates or on a large serving platter. Drizzle each potato with a little of the sauce.
Top with the pea and turkey mixture and the cheese. Cover with the remaining sauce.
Makes 6 servings