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Simple & Quick Lunch or Dinner in Just 30 Minutes! 😋🥔🧀  Stuffed Potatoes with Chicken, Mushrooms, Béchamel Sauce & Cheese 🥔🧀 Ingredients: * 6 large potatoes * 1 chicken breast * 250 g mushrooms * 200 ml heavy cream * 100 ml water * 150–200 g shredded mozzarella or hard cheese Seasonings: * 1 tsp paprika * ½ tsp garlic powder * ½ tsp Italian seasoning (or dried herbs) * ½ tsp black pepper * Salt to taste For the Béchamel Sauce: * 30 g butter * 30 g all-purpose flour * 300 ml milk * Salt to taste * A pinch of black pepper * A pinch of nutmeg (optional) Instructions: 1. Peel the potatoes and cut them in half. Scoop out the center of each half to create a small cavity. 2. Place the potatoes on a parchment-lined baking tray, drizzle with vegetable oil, and bake at 200°C (400°F) for 15 minutes. 3. Meanwhile, slice the mushrooms and sauté them in a skillet until the moisture evaporates. Transfer them to a plate. 4. In the same skillet, cook the diced chicken breast until lightly golden. 5. Return the mushrooms to the skillet. Season with salt, paprika, garlic powder, Italian seasoning, and black pepper. 6. Pour in the heavy cream and water. Simmer for 5–7 minutes, or until the sauce reaches your desired consistency. 7. To make the Béchamel sauce, melt the butter in a saucepan, stir in the flour, then gradually whisk in the milk. Season with salt, black pepper, and nutmeg. Cook until smooth and thickened. 8. Remove the potatoes from the oven and fill each one with the chicken and mushroom mixture. Spoon the Béchamel sauce over the top and sprinkle generously with shredded cheese. 9. Return to the oven and bake for 15–20 minutes at 200°C (400°F), or until the cheese is melted and golden brown. Enjoy! 😋#EasyRecipe #homemade #streetfood #ComfortFood #quickrecipe
Simple & Quick Lunch or Dinner in Just 30 Minutes! 😋🥔🧀 Stuffed Potatoes with Chicken, Mushrooms, Béchamel Sauce & Cheese 🥔🧀 Ingredients: * 6 large potatoes * 1 chicken breast * 250 g mushrooms * 200 ml heavy cream * 100 ml water * 150–200 g shredded mozzarella or hard cheese Seasonings: * 1 tsp paprika * ½ tsp garlic powder * ½ tsp Italian seasoning (or dried herbs) * ½ tsp black pepper * Salt to taste For the Béchamel Sauce: * 30 g butter * 30 g all-purpose flour * 300 ml milk * Salt to taste * A pinch of black pepper * A pinch of nutmeg (optional) Instructions: 1. Peel the potatoes and cut them in half. Scoop out the center of each half to create a small cavity. 2. Place the potatoes on a parchment-lined baking tray, drizzle with vegetable oil, and bake at 200°C (400°F) for 15 minutes. 3. Meanwhile, slice the mushrooms and sauté them in a skillet until the moisture evaporates. Transfer them to a plate. 4. In the same skillet, cook the diced chicken breast until lightly golden. 5. Return the mushrooms to the skillet. Season with salt, paprika, garlic powder, Italian seasoning, and black pepper. 6. Pour in the heavy cream and water. Simmer for 5–7 minutes, or until the sauce reaches your desired consistency. 7. To make the Béchamel sauce, melt the butter in a saucepan, stir in the flour, then gradually whisk in the milk. Season with salt, black pepper, and nutmeg. Cook until smooth and thickened. 8. Remove the potatoes from the oven and fill each one with the chicken and mushroom mixture. Spoon the Béchamel sauce over the top and sprinkle generously with shredded cheese. 9. Return to the oven and bake for 15–20 minutes at 200°C (400°F), or until the cheese is melted and golden brown. Enjoy! 😋#EasyRecipe #homemade #streetfood #ComfortFood #quickrecipe

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