Potato with Chicken Filling

Potato with Chicken Filling

Ingredients

• Potatoes 4, fist sized
• Oil 2 tbsp
• Onion 1/2, chopped
• Garlic paste 1/2 tsp
• Chicken breast 1, chopped into tiny bits
• Salt to taste
• Black pepper powder 1/2 tsp
• Ketchup 3 tbsp
• Butter (room temperature) 2 tbsp
• Salt to taste
• Paprika powder 1/2 tsp
• Mozzarella cheese as needed
• Jalapenos as needed (optional)

Preparation

1. Wash the potatoes and pat dry using a kitchen towel.
2. Cut in half and place on a baking tray. Cover the tray with aluminium foil and prick the foil a few times so that the steam can escape.
3. Bake at 240°C for 90 minutes.
4. In the meantime, heat oil in a pan and add chopped onion, garlic paste and chopped chicken. Stir fry until the chicken changes colour.
5. Now add salt, black pepper powder and ketchup. Mix and add few tbsp of water.
6. Allow the chicken to cook completely and the sauce has evaporated. Set aside for later use.
7. When the potatoes are baked, take out and remove the foil. Scoop out the flesh of the potato to make them hollow (like a bowl) using a teaspoon and collect in a bowl.
8. To the potato flesh, add butter, salt and paprika powder. Using a fork mash until creamy.
9. Transfer the mashed potatoes into a piping bag and snip the corner(1 cm thick).
10. Add a layer of mashed potatoes into the bottom of the potato shells.
11. Now fill with cooked chicken pieces.
12. Cover the chicken with mozzarella cheese and top off with jalapenos.
13. Lastly, pipe the mashed potatoes in a spiral pattern.
14. Bake in a preheated oven at 240°C for a few minutes until the top is golden.
15. Take out and serve immediately. Enjoy!

Print Recipe

Potato with Chicken Filling

Author: Naush

Ingredients

• Potatoes 4 fist sized
• Oil 2 tbsp
• Onion 1/2 chopped
• Garlic paste 1/2 tsp
• Chicken breast 1 chopped into tiny bits
• Salt to taste
• Black pepper powder 1/2 tsp
• Ketchup 3 tbsp
• Butter (room temperature) 2 tbsp
• Salt to taste
• Paprika powder 1/2 tsp
• Mozzarella cheese as needed
• Jalapenos as needed optional

Instructions

• Wash the potatoes and pat dry using a kitchen towel.
• Cut in half and place on a baking tray. Cover the tray with aluminium foil and prick the foil a few times so that the steam can escape.
• Bake at 240°C for 90 minutes.
• In the meantime, heat oil in a pan and add chopped onion, garlic paste and chopped chicken. Stir fry until the chicken changes colour.
• Now add salt, black pepper powder and ketchup. Mix and add few tbsp of water.
• Allow the chicken to cook completely and the sauce has evaporated. Set aside for later use.
• When the potatoes are baked, take out and remove the foil. Scoop out the flesh of the potato to make them hollow (like a bowl) using a teaspoon and collect in a bowl.
• To the potato flesh, add butter, salt and paprika powder. Using a fork mash until creamy.
• Transfer the mashed potatoes into a piping bag and snip the corner(1 cm thick).
• Add a layer of mashed potatoes into the bottom of the potato shells.
• Now fill with cooked chicken pieces.
• Cover the chicken with mozzarella cheese and top off with jalapenos.
• Lastly, pipe the mashed potatoes in a spiral pattern.
• Bake in a preheated oven at 240°C for a few minutes until the top is golden.
• Take out and serve immediately. Enjoy!