Serves 1
Directions
- 1Cut peeled large potatoes in half lengthwise.
- 2Remove the inside of the potatoes, leaving a boat shape.
- 3Reserve all the filling removed and also the potatoes already prepared
- 4Fry the potato boats.
- 5Cut the chicken breast into cubes.
- 6Sauté seasonings of your choice in olive oil: onion, garlic, black pepper, paprika, fine herbs, and then add the chicken cut into cubes and finally add the mushrooms.
- 7Let it sauté and as soon as the chicken is almost ready, add the tomato sauce and let it reduce.
- 8Add the corn and cream cheese.
- 9Put this filling inside the potatoes, as in the video.
- 10Sprinkle grated cheese on top.
- 11Put tomato sauce without seasoning (like passata) in the form.
- 12Bake the potatoes in a medium oven.
- 13Cover with aluminum foil for 20 minutes in the oven, and then remove the aluminum foil and leave for another 10 minutes to gratin the cheese.
- 14If you prefer, first put it in the oven for 20 minutes without the cheese and then cover with grated mozzarella cheese and return to the oven for 10 minutes to finish grating the cheese.
- 15Fry the remaining potatoes and then season with a mixture of smoked paprika, onion powder, salt and black pepper to taste.
Ingredients
- large potatoes peeled
- cubes chicken breast
- fresh sliced mushrooms
- tomato sauce
- catupiry-type cream cheese
- (optional) canned corn
- olive oil
- onion
- garlic
- black pepper
- paprika
- fine herbs
- salt
- shredded cheese
- vegetable oil
- smoked paprika
- onion powder
Equipment
knifecutting boardspoonpan
Tips
- Quantities are at your discretion.
- The remaining potatoes can be fried and seasoned with smoked paprika, onion powder, salt and black pepper to taste.
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