russian

Chicken and Mushroom Julienne Stuffed Potato With Sour Cream

Name: Chicken and Mushroom Julienne Stuffed Potato With Sour Cream
Yield: 1 serving
Cuisine: russian
Ingredients: 259 g russet potato; 130 g cooked chicken thigh meat, chopped; 138 g button mushrooms, sliced; 57 g onion, finely chopped; 65 g sour cream; 12 g sunflower oil; 0.81 g nutmeg, ground; 2 g salt; 0.81 g black pepper

This baked dish pairs russet potato with cooked chicken thigh meat, chopped, button mushrooms, sliced and sour cream. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

57 g Carbohydrates

30 g Fat

8 g Fiber

Chicken and Mushroom Julienne Stuffed Potato With Sour Cream

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

259g russet potato 199 kcal
130g cooked chicken thigh meat, chopped 157 kcal
138g button mushrooms, sliced 30 kcal
57g onion, finely chopped 23 kcal
65g sour cream 129 kcal
12g sunflower oil 106 kcal
1g nutmeg, ground 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

russet potatosunflower oilsalt
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.
button mushroomssunflower oil
Meanwhile, heat remaining oil in a skillet over medium-high. Brown mushrooms 5-6 minutes until they give up moisture and start to color.
cooked chicken thigh meatonion
Add onion and cook 3-4 minutes until soft. Stir in chicken and cook 2-3 minutes to warm through.
sour creamnutmegsaltblack pepper
Lower heat and stir in sour cream, nutmeg, pepper, and a pinch of salt; simmer 1 minute until creamy.
russet potatocooked chicken thigh meatbutton mushrooms
Split baked potato, fluff the inside with a fork, then spoon the chicken-mushroom sauce over the top.