Twice Baked Potatoes With Chicken

• None None olive oil cooking spray
• 4 None potatoes, 2/3 lb each, scrubbed
• 2/3 lb chicken thighs, cut into 1/2 inch pieces
• 1/4 lb bacon, finely chopped
• 1 clove garlic, crushed
• 1 tbsp flour
• 1 1/4 cups cream
• 2 tsp wholegrain mustard
• 2 oz sun-dried tomatoes, chopped
• 4 oz canned corn, rinsed
• 2 oz mild Cheddar cheese, grated
• 2 tbsp flat-leaf parsley, finely chopped
• None None mixed greens, to serve

1. Preheat oven to 425u0b0F. Spray a baking sheet with the oil spray. Pierce the potatoes several times. Microwave on high 5 mins, or until just tender. Place on the prepared baking sheet and spray with oil. Bake 30 mins, or until golden.
2. Meanwhile, for the chicken mixture, heat a large frying pan over high heat. Add the chicken and bacon and cook, stirring, 5-7 mins or until cooked through. Stir in the garlic and flour. Gradually stir in the cream and mustard and simmer 5-7 mins, or until thickened slightly. Stir in the tomatoes and corn.
3. Cut the potatoes in half and scoop out the flesh, leaving a 1/2 inch thick shell. Mash half the flesh in a small bowl, until almost smooth, and reserve the rest for another use. Stir into the chicken mixture. Preheat the broiler to high.
4. Place the potato shells back on the baking sheet. Spoon the chicken mixture into the shells and sprinkle with cheese. Broil 3-4 mins, or until golden. Sprinkle with parsley and serve with the mixed greens.

olive oil cooking spray, potatoes, chicken thighs, bacon, clove garlic, flour, cream, wholegrain mustard, tomatoes, corn, cheddar cheese, parsley, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/23875 (may not work)