Potatoes Stuffed with Chicken Livers and Mushrooms

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

A potato, baked and stuffed with a substantial filling, served with a salad, makes an ideal supper dish.


  • 4 large potatoes, cleaned
  • 6 oz (175 g) chicken livers, roughly chopped
  • 4 oz (110 g) mushrooms, thinly sliced
  • Butter


Bake the potatoes and when cooked, remove from the oven. Keep them warm. Sauté the chicken livers in the butter with the mushrooms.

Scoop out the centre of the potato, put through a sieve and stir into the liver and mushrooms. Pile back into the potato shells and eat at once.

Parmentier gave a banquet at which all the courses were made from potatoes. One of the guests, Marie Antoinette, was persuaded to wear potato flowers in her hair.

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