Roasted Chicken Stuffed Potatoes is a healthy tasty treat that potato lovers will enjoy for brunch, lunch, or dinner.
Source:Home Cooking Adventure
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Make 8 servings
4 medium potatoes
1 onion, diced
2 cloves minced garlic
1 red chili, minced
1/2 chicken breast, (about 200g) cut into small pieces
1 tablespoon olive oil
Clean parsley
1 cup (100g) grated cheese
Salt and freshly ground black pepper, to taste
½ tsp (1g) nutmeg, optional
1. Preheat oven to 450°F (230°C). Scrub the potatoes, and pierce the potatoes with a fork. Transfer to baking tray Beat or spray with olive oil and bake for 40-45 minutes or until tender.
2. Meanwhile prepare the filling. In a large skillet, heat oil or butter over medium high heat. Saute onion and garlic for about 5 minutes until soft. Add the red pepper and shredded chicken and cook until the meat is cooked through. Add parsley, nutmeg, salt and pepper, stir well and turn off the heat.
3. When the potatoes are cool enough to handle potatoes cut in half lengthwise, scoop the insides of each out, leaving about 1/4 inch of skin and potato flesh. Lightly mash the grated potatoes, add to the filling mixture and stir.
4. Preheat oven to 480°F (250°C). Pour the filling mixture into the potato skins and place them on a baking tray. Sprinkle mixed cheese on top. Bake for 10-15 minutes until potatoes turn golden brown.
5. Serve with your favorite dipping sauce or sour cream or with a fresh salad.
