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.
