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By Lucy Madden
Published 2015
A potato, baked and stuffed with a substantial filling, served with a salad, makes an ideal supper dish.
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.