Chicken and Cheese-Stuffed Potato

  • Preparation 20 MIN
    Cooking 1 H 15 MIN
  • Servings 6






  1. With the rack in the middle position, preheat the oven to 400°F (200°C).
  2. Prick the potatoes in several places with a fork and place directly on the rack. Bake for about 45 minutes or until tender.


  1. In a pot, melt the butter. Add the flour and stir until the mixture is golden brown. Add the veal stock and bring to a boil, whisking constantly. Add the bacon, onion and garlic. Simmer for about 15 minutes or until the sauce has thickened. Strain and set aside.


  1. In a skillet, melt the butter. Add the peas and turkey or chicken. Cook until the meat is just heated through.
  2. Cut the potatoes in half lengthwise and remove a bit of the flesh from each half. With the tip of a knife, make incisions in the flesh to allow the sauce to penetrate thoroughly. Place onto six individual plates or on a large serving platter. Drizzle each potato with a little of the sauce. Top with the pea and turkey mixture and the cheese. Cover with the remaining sauce.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.