Stuffed potatoes with chicken breast

Name: Stuffed potatoes with chicken breast - Catalina J.
Ingredients: 2 kg potatoes oil saltFilling: 500 g chicken breast 1 large red onion 1 carrot 3 tablespoons sour cream dried parsley salt pepper oilBéchamel sauce: 250 ml milk 25

Meat - Stuffed potatoes with chicken breast by Catalina J. - Recipia

I usually prepare these stuffed potatoes with chicken breast when I need something filling for lunch, but I don't want to spend too much time by the stove. I like that they turn out well even if I don't complicate things too much and that I can use the ingredients I already have in the fridge. They can be served immediately or left to cool a bit, depending on everyone's preference. Quick info Total time: about 1 hour and 45 minutes – 2 hours Preparation time: 30 minutes Cooking/baking time: 1 hour – 1 hour and 15 minutes, depending on the size of the potatoes and the oven Servings: 6-8, depending on the size of the potatoes Difficulty: easy to medium Recipe type: main dish, lunch, dinner Ingredients Baked potatoes: 2 kg potatoes (preferably medium-sized, but any will do) Salt Oil Filling: 500 g chicken breast 1 large red onion 1 carrot 3 tablespoons sour cream Dried parsley (to taste) Salt Pepper Oil (for frying) Bechamel sauce: 250 ml milk 25 g flour 25 g butter Salt Pepper Additionally: Grated cheese (for gratin) Preparation method 1. Preparing the potatoes Wash the potatoes and peel them. If you have large potatoes, cut them in half; smaller ones can remain whole. Place them in a baking dish lined with parchment paper, cut side up if they are cut. Sprinkle salt over all the potatoes, then drizzle a tablespoon of oil over each. If using small potatoes, you can distribute the oil with a brush or your hand. Place the dish in the preheated oven (medium temperature, 180-200°C) and let them bake until well done. You can check with a fork: if it goes in easily, they are ready. While they bake, prepare the filling. 2. Filling with chicken and vegetables Cut the chicken breast into strips or small cubes. Heat a pan with a little oil and brown the chicken. Meanwhile, finely chop the onion and grate the carrot. Once the chicken is slightly colored, add the onion and carrot to the pan. Stir and cook until the vegetables are soft and the chicken is fully cooked. If you like, you can add a diced red bell pepper at this stage. After everything is cooked, place the mixture in a blender or food processor and blend until you get a paste. Transfer the paste to a bowl, add the sour cream and dried parsley. Season with salt and pepper. Mix everything with a spoon. 3. Hollowing out the baked potatoes Remove the potatoes from the oven and let them cool slightly so you don't burn yourself when handling them. Use a teaspoon to carefully hollow out the inside of each potato without breaking the walls or ruining their shape. You need a little patience here, especially if using smaller potatoes. 4. Stuff the potatoes Take a teaspoon of the chicken mixture and fill each hollowed potato, pressing lightly to make it even. 5. Prepare the Bechamel sauce Melt the butter in a small saucepan over low heat. Add the flour and mix quickly, without letting it brown. Once the flour is incorporated, gradually pour in the cold milk while stirring constantly to avoid lumps. Keep on low heat and stir until the sauce thickens. Season with salt and pepper to taste. 6. Final assembly Place the stuffed potatoes in a baking dish. Pour the Bechamel sauce over them, enough to cover the surface. Sprinkle grated cheese on top. Place the dish in the oven (180°C) for 10-15 minutes, until the cheese melts and turns slightly golden. Remove the dish and let the potatoes sit for a few minutes before serving. Why I make this recipe often It is a hearty dish, good for multiple people, and quickly solves lunch or dinner. Plus, I use potatoes and chicken breast – easy-to-find ingredients. They also reheat well, so it's no problem if there are leftovers from one day to the next. Tips and variations Tips If using new potatoes, you don’t need to hollow them out much – they can break easily. Use a small teaspoon for control. The cheese on top can be coarsely or finely grated, depending on what you have on hand. For a richer flavor, you can add a tablespoon of the hollowed potato flesh to the filling. Substitutions The sour cream in the filling can be replaced with full-fat yogurt or a bit of fresh cheese. The chicken breast can be swapped for skinless chicken thigh if you want juicier meat. You can use classic cheese, cheddar, or any type of cheese that melts easily. Variations Add diced red bell pepper to the filling, as desired. For a touch of greenery, you can use fresh parsley instead of dried at the end. Instead of Bechamel, you can just put cheese on top if you want something even simpler. Serving ideas The potatoes can be served with a salad of raw vegetables, cabbage, or even pickles, depending on the season. They are quite filling, so they don’t need an additional side dish. Frequently asked questions Can I prepare the potatoes a day in advance? Yes, the stuffed potatoes can be prepared a day in advance up to the assembly stage. Keep them in the fridge, and the next day, put them in the oven with sauce and cheese on top. Can the recipe be made without meat? Yes, you can use a filling of mushrooms and vegetables instead of chicken breast. The texture will be slightly different, but the principle remains the same. What can I do with the hollowed potato flesh? You can mix some of the flesh with the chicken mixture or use it in a potato salad or another dish. How thick should the Bechamel sauce be? The sauce should be thick enough to stay on the potatoes but flow easily. If it’s too liquid, let it cook a bit longer and stir. If it’s too thick, add a little milk. Nutritional values Approximately, for one serving (1 stuffed potato with sauce and cheese), there are about 320-350 kcal, roughly. The proteins mainly come from the chicken breast and cheese (about 20-25g/serving). Carbohydrates come from the potato and sauce (30-40g), while fats (12-16g) come from cheese, sour cream, and butter. These are estimates and can vary depending on the size of the potatoes and the amount of cheese used. Storage and reheating Stuffed potatoes with chicken breast can be stored in the fridge for 1-2 days in a sealed container. They can be reheated in the oven or microwave. If reheating in the oven, cover the dish with foil for the first 10 minutes, then leave it uncovered so it doesn’t dry out too much. I do not recommend keeping them for more than two days, as the filling can dry out and the potatoes can become mealy.

Stuffed potatoes with chicken breast

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