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Chicken Mornay Baked Potatoes
Chicken Mornay Baked Potatoes - baked jacket potatoes loaded with a creamy mornay sauce made with leftover chicken, plus avocado, bacon & cheese.**See my recipe notes for suggested recipes if you have leftover bacon or avocado**
Total Time
1 hr 10 mins
Servings: 4
Calories: 491 kcal
Course:
Main Course , Dinner
Cuisine:
Australian
Ingredients
- 4 large, even sized potatoes (approx 220 - 250g each) I use coliban
- 300 g cooked chicken roughly chopped / shredded
- 2 streaky bacon rashers roughly chopped
- 1 avocado sliced
- 50 g salted butter plus extra for brushing
- ¼ cup plain / all purpose flour
- 2 garlic cloves crushed / minced
- 45 g fresh parmesan grated plus extra to grill/broil
- 1 ½ cups milk I use full cream / full fat
Instructions
- Pre heat oven to 180c ff / 355f.
- Lightly prick each potato a few times with a fork, and bake for 1 hour or until tender.
- Meanwhile, to make the mornay sauce melt butter in a small saucepan, add bacon and cook stirring over medium heat until bacon is cooked. Remove bacon with a slotted spoon and set aside, leaving bacon flavoured butter in the saucepan.
- To the same saucepan add flour and continue to stir over low heat for 1 - 2 mins until the flour starts to sizzle and bubble, it will look grainy and get lighter in colour - then remove from heat. Add crushed / minced garlic and stir well.
- Take the slightly cooled flour mixture, and still off the heat, add 2-3 tbsp. of milk and mix thoroughly to combine. Once the first addition of milk is completely incorporated, add another 2-3 tbsp. and mix thoroughly to combine.
- Repeat this step twice more - at this stage you should have what resembles smooth single cream - you can now add the remaining milk, mixing to combine completely.
- Now place the saucepan over low heat and stir continuously for about 4 minutes, or until your sauce is thick, then add chicken, reserved bacon and parmesan, mixing well to combine - for more tips on making a lump-free, smooth white sauce that doesn't burn at the edges, see my notes in this previous post.
- Once the potatoes are cooked, remove them from the oven. Hold each one with a set of tongs and using a sharp knife split them in half, not quite all the way through to the base. Brush the potatoes with a small amount of butter.
- Spoon some of the mornay sauce into the middle of each potato, then place slices of avocado on each, then top with remaining mornay sauce.
- Sprinkle with extra parmesan cheese and grill / broil for 1 - 2 mins (see notes) or until browned on top.
Cup of Yum
Notes
- **Leftover bacon? Check out my Bacon Wrapped Sausages with Apples & Potatoes or Roast Pumpkin Bacon and Tomato.
- **Leftover avocado? Why not try my Orange Avocado Salad with Herbs or Pumpkin Avocado Feta Salad.
- Don't forget that your mornay sauce WILL have little "lumps" in it - the fresh garlic!
- Watch these potatoes very closely when they are being grilled / broiled. They can get away from you very quickly!
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
491kcal
(25%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491
% Daily Value*
| Serving | 0g | |
| Calories | 491kcal | 25% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.