In this video, Amanda combines two classic recipes into one delicious dish with twice-baked chicken pot pie potatoes. Smothered and covered in cheese, the familiar ingredients of a chicken pot pie are combined with mashed potatoes within a baked potato for the ultimate pairing of comfort meals.
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LifestyleTranscript
00:00Two classics, one dish, twice baked chicken pot pie potatoes. Take your potatoes and pierce them
00:05with a fork. Give them a little rub down with some olive oil and then we're going to use about
00:09a teaspoon of salt all over. Bake at 400 at one hour until skin is crispy. Let these cool for 10
00:14minutes. Scoop out your potatoes leaving about a quarter inch edge. Add your heavy cream and
00:19butter and mash until creamy. To the bowl add chicken, carrots and peas, salt and pepper,
00:24parsley, bouillon base, garlic, cheddar cheese, thyme. Stir until your ingredients are evenly
00:29combined. Sprinkle with remaining cheese. Bake at 400 until cheese is nice and melted. After 10
00:36minutes, broil for three to five minutes until cheese is browned. Make this today.