Tuesday, May 15, 2012

DOUBLE BAKED POTATOES

It was just suppose to be a simple baked potato, but because we didn't have enough cheese, I thought of making a bechamel sauce.  And from that sprung the idea of making it a double baked potato, similar to what they have in Everything At Steak.  



Prepare the potatoes:
Wrap the medium-sized potatoes individually in aluminum foil.  Roast in 450F oven for 20-30 mins, or until soft (pierced easily by a fork).  Cut in half and remove flesh, leaving around a centimeter from the skin.  Set aside.

Chicken bechamel sauce:
In a saucepan, melt 2 tbsp butter.  Throw in 1 small onion, chopped.  Saute until soft and translucent.  Add 1/2 cup thinly sliced mushrooms and brown.  Add 2 tbsp flour and mix together until a roux is formed.  Stir around for approximately 1 minute.  Slowly add 2 cups of chicken broth.  Stir until smooth.  Let simmer.  Adjust consistency.  Add 1 cup cream.  Simmer until bubbles break surface.  Add 1 cup cheese.  Stir until cheese is completely melted.  Season with salt, pepper, 1/2 tsp paprika and 1/4 tsp nutmeg.  Remove from heat and stir in cooked shredded chicken.  Taste to adjust seasoning.

To assemble:
Dot butter in potato cases.  Fill with mashed potato mixture and form into a mound.  Sprinkle with additional cheese and dot with butter.  Return to oven for another 15 - 20 minutes.  Serve immediately with chopped chives and sour cream.


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