Baked Potato With Chicken Stuffing
INGREDIENTS:
- 5 large potatoes
- 3 tablespoons (soupspoon) grated Parmesan cheese
- 3 tablespoons butter or margarine
- 1 cup warm milk
- Shredded mozzarella cheese to taste
- Grated Parmesan cheese to taste
Chicken stuffing:
- 1 large chopped chicken breast
- salt and pepper to taste
- 3 cloves of garlic, chopped
- 2 tablespoons of oil
- 1 onion, chopped
- 1 teaspoon of paprika or saffron
- 1 cup of water
- 1 chopped tomato
METHOD:
Preheat the oven to 250 degrees
With a knife remove the skins from the potatoes and put them in the oven directly.
From the rack, bake for 1 hour or until they are cooked inside.
Remove the potatoes from the oven, let them cool for 10 minutes, carefully cut them in the middle and remove the center
the middle and remove the center with a spoon leaving the shell cavity.
season the chicken with salt, pepper and garlic, heat
a pot with 2 tablespoons of oil and add the chicken, fry until lightly browned, add the onion and let it sauté for a few minutes.
Brown, add the onion and let it sauté for a few minutes, add the paprika,
water, tomato, cover the pot and let it cook for about 30 minutes.
Or until it is cooked
Let the chicken cool
(optional) mix the chicken with the leftover potatoes.
stuff the potatoes with the chicken mixture, and top with cheese to taste.
then put them in the oven again until the cheese melts.
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