Ingredients Jump to Instructions ↓

  1. 6 small Washington red potatoes

  2. 1/2 cup chopped fresh shiitake mushrooms

  3. 2 teaspoons butter

  4. 1 tablespoon dry white wine

  5. 1 cup chopped cooked chicken breast

  6. 1/4 cup each marinated sun-dried tomatoes and shredded Swiss cheese

  7. 2 tablespoons chopped green onion

  8. 1/2 teaspoon each dried thyme leaves, crushed, and salt

  9. 1/4 teaspoon ground

Instructions Jump to Ingredients ↑

  1. Boil potatoes until tender. Cut in half. If necessary, cut bottom so potato will stay upright. Scoop out fleshy part of potatoes; reserve 1/2 cup. Leave 1/4 to 1/2 inch along edges and on the bottom.

  2. Saut mushrooms in butter, stir in wine. Add chicken, reserved potatoes, sun-dried tomatoes, Swiss cheese, green onion and seasonings, mix well.

  3. Spoon chicken mixture into hollow of potatoes. Bake at 375 degrees F for 12 to 15 minutes or until thoroughly heated


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