Heat oven to 425 F. Pierce potato all over with a fork, rub with 1 tsp sunflower oil and a pinch of salt, and bake 45-55 minutes until very tender.
Meanwhile, heat remaining oil in a skillet over medium-high. Brown mushrooms 5-6 minutes until they give up moisture and start to color.
Add onion and cook 3-4 minutes until soft. Stir in chicken and cook 2-3 minutes to warm through.
Lower heat and stir in sour cream, nutmeg, pepper, and a pinch of salt; simmer 1 minute until creamy.
Split baked potato, fluff the inside with a fork, then spoon the chicken-mushroom sauce over the top.
Estimated macros
44 gProtein
62 gCarbohydrates
27 gFat
7 gFiber
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