Turkey burger with pepper yoghurt and wedges
A tender turkey burger with roasted pepper sauce and oven wedges.
About 50 min · 595 kcal · 40 g protein per serving
Chicken and mushroom baked potato
A baked potato filled with chicken, mushrooms and a spoonable yoghurt sauce.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the potatoes bake through in 55 to 65 minutes
- Photograph the finished potatoes
- Time
- About 1 hr 15 min
- estimated
- Serves
- 2
- see below
- Energy
- 385 kcal
- per serving
- Protein
- 38 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains milk.
Cooking steps
Heat the oven to 200°C / 400°F (180°C fan) and bake the potatoes for 55 to 65 minutes, until the skins are crisp and a knife goes in easily.
Warm the oil in a frying pan over medium-high heat and cook the mushrooms for 6 to 8 minutes, until browned.
Add the chicken and heat it for 3 to 4 minutes, until steaming hot right through.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
Take the pan off the heat, wait for it to stop sizzling and stir in the yoghurt.
Split the potatoes, fluff the insides with a fork so the filling works in rather than sitting on top, and spoon the filling over. Finish with the chives.
The useful detail
Fluff the potato centre before adding the topping. A fork through the flesh gives the sauce somewhere to go; without it the filling slides off the first forkful.
Make it work for you
One serving is One filled potato. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked turkey instead of chicken
Leaner and drier.
Per serving: about 15 kcal less, about 1 g less protein, about 1 g less fat.
2% Greek yoghurt
Thicker, and less likely to split in the warm pan.
Per serving: about 5 kcal more, about 3 g more protein, about the same fat.
Sweet potato instead of baking potato
Sweeter, and it bakes in about 45 minutes.
Per serving: about 20 kcal more, about 1 g less protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A filled jacket potato where the sauce is yoghurt stirred in off the heat rather than butter or cream.
| Energy | 385 kcal |
|---|---|
| Protein | 38 g |
| Fat | 7 g |
| of which saturates | 2 g |
| Carbohydrate | 43 g |
| of which sugars | 8 g |
| Fibre | 5 g |
| Sodium | 130 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| potatoes | 400 g | FDC 170026Potatoes, flesh and skin, raw | 308 kcal | 8.2 g |
| olive oil | 4.5 g | FDC 171413Oil, olive, salad or cooking | 40 kcal | 0.0 g |
| mushrooms | 200 g | FDC 169251Mushrooms, white, raw | 44 kcal | 6.2 g |
| cooked chicken | 180 g | FDC 171477Chicken, broilers or fryers, breast, meat only, cooked, roasted | 297 kcal | 55.8 g |
| plain yoghurt | 120 g | FDC 170886Yogurt, plain, low fat | 76 kcal | 6.3 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 766 kcal | 76.7 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Cooked chicken should be reheated only once, which has already happened here.
- In the freezer
- Freezing keeps food safe indefinitely; the texture is best if it is eaten sooner rather than later.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Pork tenderloin with apple, sage and polenta
Sliced pork tenderloin with soft apple and sage over polenta.
About 40 min · 410 kcal · 34 g protein per serving