Stuffed potatoes with chicken breast

Name: Stuffed potatoes with chicken breast - Olivia P.
Ingredients: 6 medium potatoes oil salt cheeseFilling: 300 g minced chicken breast 1 onion 1 medium carrot oil salt pepper 1 teaspoon dried parsleyBéchamel sauce: 25 g butter 25

Meat - Stuffed potatoes with chicken breast by Olivia P. - Recipia

I have made this recipe several times, especially when there is leftover chicken breast in the fridge or when I feel like cooking something quick but hearty for lunch or dinner. It requires a little patience when scooping out the potatoes, but otherwise, everything goes pretty quickly. I found the idea from Angelina, tried it, and since then it has remained on my short list. Quick Info Total time: About 1 hour and 30 minutes Preparation time: 25-30 minutes Cooking time: 50-60 minutes Servings: 6 (depending on the size of the potatoes) Difficulty: medium Recipe type: main dish, for lunch or dinner Ingredients 6 large potatoes oil salt cheese (for finishing) Filling: 300 g minced chicken breast (or cut into small cubes) 1 onion 1 medium carrot oil salt pepper 1 teaspoon dried parsley Béchamel sauce: 25 g butter 25 g flour 1 pinch of salt 250 ml milk Preparation method 1. Preparing the potatoes Peel the potatoes, cut them in half, and place them in a large baking dish lined with parchment paper. Sprinkle with salt and drizzle with a little oil. Cover the dish with aluminum foil and bake until the potatoes pass the fork test (about 40 minutes at 180-200°C, depending on the oven and how thick the potatoes are). 2. The filling While the potatoes are in the oven, prepare the filling. Cook the chicken breast in a pan with two tablespoons of oil, just until it turns white. Finely chop the onion, and grate the carrot. In another pan (or the same one after the chicken), sauté the onion in a little oil until it becomes translucent. Add the carrot and let it cook for another two minutes, stirring. Add the onion and carrot mixture to the cooked chicken and mix. Blend the entire mixture until it becomes a fine paste. Add salt, pepper, and dried parsley to taste. 3. Scooping the potatoes Once baked, let the potatoes cool enough to handle. Carefully scoop them out with a teaspoon, making sure not to break the edges. The scooped-out part can be used for something else; it is not needed here. 4. Filling the potatoes Using a teaspoon, fill each half potato with the chicken paste. Arrange them back in the dish. 5. Béchamel sauce In a small saucepan, melt the butter. Add the flour and quickly whisk it together. Gradually add the milk, stirring continuously to avoid lumps. When the sauce thickens (about 2-3 minutes of gentle boiling), add a pinch of salt and remove from heat. 6. Finishing Place a tablespoon of béchamel sauce over each filled potato. Top with slices of cheese or grated cheese, depending on what you have. 7. Final baking Bake the potatoes for another 15 minutes, just enough for the cheese to melt and lightly brown. Why I make this recipe often It uses simple ingredients and does not require special utensils. The recipe is filling and works well for days when you want to cook something that will keep you full. I like that I can prepare everything in advance, and at the end, I just assemble and put it in the oven. Tips and variations Tips If you want to make scooping the potatoes easier, let them cool for 10-15 minutes after baking. The chicken paste comes out smoother if you use an immersion blender. Do not overfill the potatoes to prevent spillage during baking. Substitutions You can use boneless chicken thigh instead of breast if you have leftovers in the fridge. Cheese can be replaced with any hard cheese that melts (gouda, emmental). The milk in the béchamel sauce can be replaced with unsalted plant-based milk, but the texture will be slightly different. Variations You can add fresh herbs at the end, after removing from the oven. For a more intense flavor, you can add a little crushed garlic to the filling. If you want crunchier potatoes, remove the foil in the last 10 minutes of the first baking. Serving ideas Stuffed potatoes can be served as a main dish with a simple salad on the side. They are also good cold the next day, for lunch. They can be placed on a platter at a meal with multiple dishes. Frequently asked questions Can I prepare the stuffed potatoes a day in advance? Yes, you can assemble everything and keep them in the fridge, uncooked, then just bake them with sauce and cheese before serving. Can the recipe be made without a blender? Yes, but the filling will not be a fine paste, but rather chunky. If you don't mind a more rustic texture, it works that way too. Can I freeze the stuffed potatoes? I do not recommend it, because upon thawing, the potato changes texture and the filling loses some of its flavor. How much should the potatoes be scooped out? It is best to leave a layer of about 1 cm at the bottom and edges so they do not break. Nutritional values Approximately, for half a stuffed potato (1 serving out of 6): Calories: 260-300 kcal Protein: 15-18 g Fat: 10-12 g Carbohydrates: 28-32 g The values are approximate and can vary depending on how much sauce and cheese you use. They are not exact values but give a general idea. Storage and reheating Stuffed potatoes can be stored in the fridge in a closed container for up to 2 days. They can be reheated in the oven or microwave. When reheating, the texture of the potato becomes softer, but the taste remains good. Freezing is not recommended.

Preparation

I peeled the potatoes, then cut them in half. I placed the potatoes in a large tray lined with baking paper. I sprinkled salt and a little oil and baked them covered with foil until they were tender when tested with a fork. I removed the potatoes onto a plate and let them cool. In the meantime, I prepared the filling. In a pan, I added 2 tablespoons of oil and sautéed the chicken breast until it turned white. Separately, I finely chopped the onion and grated the carrot on a small grater. I added the onion to sauté in a little oil, and when it became translucent, I added the carrot and let them sauté together for another 2 minutes. I then added the onion and carrot mixture over the chicken breast and mixed them well. Using a blender, I pureed the mixture until I obtained a fine paste. I seasoned with salt and pepper to taste and dried parsley. With the help of a teaspoon, I carefully scooped out the potatoes. I filled each potato with the chicken paste and placed them in a tray. In a small saucepan, I added the butter and let it melt. I added flour and mixed well with a whisk. Gradually, I added the milk while mixing well to avoid lumps and let it cook until it thickened. I put a generous tablespoon of sauce over each potato and then added slices of cheese (you can also use grated cheese). I returned the potatoes to the oven for 15 minutes until the cheese melted.

Stuffed potatoes with chicken breast

Preparation

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