Stuffed Potato with Chicken and Mushroom A Flavorful and Satisfying Dish!

Ingredients Checklist (Tap as You Prep)

• 2 large Russet potatoes (1.5 lbs total)
• 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
• 1 cup mixed mushrooms (button, cremini, shiitake)
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup shredded cheddar cheese (low-carb, 30g protein)
• 1/4 cup chopped fresh parsley

Step-by-Step Cooking Instructions

1. Preheat the oven to 400°F (200°C). Scrub and poke the potatoes with a fork to allow steam to escape. Bake for 15 minutes, or until tender.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Remove from heat and set aside.
3. Add the mixed mushrooms to the skillet and cook until tender, about 5 minutes. Add the garlic, thyme, and rosemary; cook for 1 minute.
4. Stir in the cooked chicken and shredded cheddar cheese until the cheese is melted and the mixture is well combined.
5. Slice the baked potatoes in half lengthwise and fill with the chicken and mushroom mixture. Top with additional parsley, if desired.
6. Bake the stuffed potatoes in the preheated oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.