Servings: 4
Prep time: 20 minutes
Cook time: about 1 hour
Ingredients
- 4 large Russet potatoes
- 2 chicken breasts, cubed
- 60 ml (4 tablespoons) olive oil
- 1 onion, chopped
- 1 green bell pepper, finely diced
- 100 g pepperoni, chopped
- 60 ml (4 tablespoons) garlic butter
- 125 ml (½ cup) white wine
- 250 ml (1 cup) 35% cooking cream
- 250 ml (1 cup) shredded cheddar cheese
- Salt and pepper to taste
Preparation
- Preheat the oven to 200 °C (400 °F), with the rack in the center. Prick the potatoes with a fork, wrap each one individually in aluminum foil, and place them on a baking sheet. Bake for about 45 minutes, or until the flesh is tender.
- Toward the end of the potatoes’ cooking time, heat the olive oil in a skillet over medium-high heat. Add the chicken cubes and brown them for about 2 minutes on each side.
- Add the onion, green bell pepper, and pepperoni. Continue cooking for 2 to 3 minutes, stirring frequently. Stir in the garlic butter and mix well.
- Deglaze with the white wine and let it reduce by half. Add the cream, lower the heat, and let it simmer for 5 to 8 minutes, until the sauce thickens and the chicken is cooked through. Season with salt and pepper to taste.
- Remove the aluminum foil and split the potatoes lengthwise, without cutting them completely in half. Using a fork, gently scoop out some of the flesh to form a cavity, leaving enough flesh so that they hold their shape.
- Place the potatoes on a baking sheet. Fill them generously with the chicken mixture, then sprinkle the shredded cheddar on top.
- Set the oven to broil and broil for 5 to 6 minutes, watching carefully, until the cheese is melted and lightly browned. Serve immediately.
