Chicken And Mushroom Potato Melts - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 350\u00b0F. Line a baking pan with foil. Place potatoes on pan. Bake for 1 hour, or until cooked through and skins are crispy.
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.
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.