Chicken And Mushroom Potato Melts

• 4 None baking potatoes
• 1 tbsp butter
• 8 None button mushrooms, thinly sliced
• 1 tbsp chopped fresh thyme leaves
• 1 jar (15 oz) alfredo pasta sauce
• 1 1/2 cups chopped boneless roasted or rotisserie chicken
• 1/4 cup grated Parmesan cheese

1. Preheat the oven to 350u0b0F. Line a baking pan with foil. Place potatoes on pan. Bake for 1 hour, or until cooked through and skins are crispy.
2. Meanwhile, melt butter in a large skillet on high heat. Saute mushrooms and thyme for 3-4 mins, until tender. Add pasta sauce and chicken and cook, stirring, for 2-3 mins, until heated through.
3. Cut a slit halfway through each potato and return to baking pan. Spoon chicken mixture into slits and sprinkle with Parmesan cheese. Bake for 5 mins, or until cheese is golden.

baking potatoes, butter, button mushrooms, thyme, pasta sauce, chicken, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32811 (may not work)