Mushrooms, red pepper, corn, or spinach to enrich the filling
Béchamel sauce to coat before grilling
Step-by-Step Preparation
Cook the potatoes: Wash the potatoes thoroughly and cook them whole (with the skin on) in salted water for 20-25 minutes, until tender. You can also bake them.
Prepare the filling: Sauté the chopped onion and garlic in a little oil. Add the shredded chicken and spices. Stir in the cream and simmer until the mixture is creamy.
Stuff the potatoes: Once cooled, cut the potatoes in half lengthwise and carefully empty them. Mix the flesh with the chicken filling to make it juicier.
Bake: Fill the halves with the mixture, sprinkle grated cheese on top, and bake at 200°C for 10-15 minutes, until the cheese is golden.
Serving Suggestions
You can accompany these potatoes with a fresh salad, rice, or a light yogurt and lemon sauce. You can also serve them as a main course for a full dinner.
Helpful Tips
If you want a lighter version, use natural yogurt instead of cream.
For a vegetarian option, substitute the chicken with cooked mushrooms or lentils.
Adding a little béchamel sauce before baking will give them an even creamier touch.
In Summary
Chicken-stuffed potatoes are a homemade dish that never fails. They’re easy to make, inexpensive, and offer a thousand variations. Perfect for using up leftover chicken or innovating in the kitchen with what you have in the fridge. Go ahead and make them and surprise everyone with their flavor!
