Stroganoff-Loaded Baked Potatoes

Method

1. Preheat the oven to 200 °C. Scrub the potatoes, dry them and prick each 4 or 5 times with a fork. Rub with olive oil and sprinkle with coarse salt. Bake directly on the oven rack in the oven for 50 min. They are done when a skewer slides into the centre with no resistance.

   Add in this stepLarge baking potatoes (about 250 g each) 2Olive oil 1 tspCoarse sea salt 1 pinch

   oven

2. Make the filling while the potatoes bake. Cut the chicken into 1.5 cm cubes and season with salt. Melt the butter in a 22 cm pan and fry the chicken over medium-high heat for 5 min until golden on the outside.

   Add in this stepChicken breast 200 gSalt ½ tspButter 15 g

   medium-high heat

3. Add the finely chopped onion and thinly sliced mushrooms and fry over medium heat for 4 min until the onion is translucent.

   Add in this stepOnion ½Button mushrooms 80 g

   medium heat

4. Add the ketchup, mustard and cream and simmer over medium-low heat for 5 min, stirring, until thick. It should be thicker than a classic stroganoff: a line drawn across the pan with a spatula stays open for a moment. Check the chicken is white all the way through.

   Add in this stepKetchup 1½ tbspMustard 1 tspSingle cream (or whipping cream) 90 ml

   medium-low heat

5. Put the baked potatoes on a baking tray, cut a deep slit along the top and squeeze the ends to open them. Fluff the inside with a fork and add a pinch of salt. Fill generously with stroganoff, top with cheese and return to the oven at 220 °C for 8 min, until the cheese bubbles and browns in spots.

   Add in this stepCoarse sea salt 1 pinchGrated mozzarella 60 g

   oven

6. Just before serving, top with potato sticks and snipped chives. The potatoes are very hot, so let them cool for a minute or two.

   Add in this stepThin potato sticks (crisps) 30 gChives (or spring onion) to taste