RECIPE
14 INGREDIENTS14 STEPS2HR

Chicken Florentine Baked Potatoes

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The traditional elements of Chicken Florentine, chicken, spinach, mushrooms and cream sauce, all come together in a baked potato! The potatoes are topped off with Fontina cheese and French's Crispy Onions for extra flavor and crunch. This potato recipe is rich but not too heavy. (Partnership with Panasonic)

2HR

Total Cooking Time

14

Ingredients
Cooking and Cussing
Cussworthy* recipes for scratch-made comfort food with modern revisions when needed. Cussworthy* is a quick way to say a recipe is f***ing awesome!
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Ingredients
US / METRIC
Servings:
8
Serves 8
Ingredient List
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8 oz
Cremini Mushrooms
1 cup
Mozzarella
1/4 cup
1/4 cup
Heavy Cream
5 2/3 cups
Fresh Baby Spinach
1 cup
French's® French Fried Onions
to taste
Garlic Powder
to taste
Onion Powder
to taste
to taste
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Directions

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Step 1
Preheat oven to 400 degrees F (204 degrees C).
Step 2
Rinse and dry Russet Potatoes (4) . Wrap the clean potatoes in damp paper towels and put in the Panasonic Microwave Oven on a microwave-safe plate. Cook on high power for 5 minutes to start the cooking process, and speed up the time in the oven.
Step 3
After 5 minutes, unwrap the potatoes and place on a baking sheet. Cook in the oven for another hour to and hour and fifteen minutes or until totally soft. Turn each potato over halfway through baking to avoid one side getting browned and tough. Once cooked, remove from the oven and cool for about 10 to 15 minutes or until you can handle them easily.
Step 4
Place the Boneless, Skinless Chicken Thighs (1 lb) on a baking sheet lined with foil for easy cleanup. Season the top side of the chicken liberally with Salt (to taste) , Ground Black Pepper (to taste) , Garlic Powder (to taste) and Onion Powder (to taste) .
Step 5
Place in the oven for 15-20 minutes, depending on the size of the thighs, or until cooked through. Once cooked, remove from the oven and set aside to cool.
Step 6
Dampen a paper towel and ring out well. Using the paper towel, wipe the outside of the Cremini Mushrooms (8 oz) and then remove the stem. Dice into quarter-inch pieces.
Step 7
Heat a nonstick pan over medium-high heat. Add enough Olive Oil (to taste) to cover the bottom of the pan. Once the pan is heated, add the mushrooms. Stir to distribute and then leave undisturbed for 2-3 minutes, until golden brown. Stir one more time and cook for another 2 minutes until browned all over. Set aside.
Step 8
Once the chicken has cooled, chop into bite size pieces. Grate the Fontina Cheese (1 cup) and set aside. Roughly chop the Fresh Basil (2 Tbsp) .
Step 9
Once the potatoes are cool enough that you can comfortably hold, with a dish towel if necessary, split each potato in half lengthwise. Using a small spoon, scoop the inside of each potato half out into a large mixing bowl with the Butter (1/4 cup) leaving about 1 centimeter of potato around the edges to keep the shell sturdy. Season the potato shells with Salt (to taste) and Ground Black Pepper (to taste) .
Step 10
Roughly mash the scooped potato with a potato masher. Add the Heavy Cream (1/4 cup) and continue to mash until mostly smooth.
Step 11
Add the chicken, basil and Fresh Baby Spinach (5 2/3 cups) and stir to combine. Add half of the grated cheese, reserving the remainder for the top. Add 1/2 tsp Salt (to taste) and 1/2 tsp Ground Black Pepper (to taste) . Mix well.
Step 12
You can use your hands to pack the potato shells with the filling but you can also use a large spoon if you prefer. Depending on the size of the potato, fill with 1 to 1.5 cups of filling. Pack the filling in tightly. You want a slight mound on top, but you don't want the potato to be overflowing either.
Step 13
Once the potato halves are stuffed, bake for 20 minutes. Remove from the oven and top with the remaining cheese and the French's® French Fried Onions (1 cup) .
Step 14
Bake for another 5-10 minutes or until the onions are golden brown, then serve. Cooking results may vary depending on microwave oven used.

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