In my opinion, potatoes are among the most versatile foods; they adapt to the most varied dishes, but for this recipe, I chose a classic cooking method.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 2 Hours
- Cooking time: 1 Hour
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 8 Potatoes (medium-sized)
- 0.88 lbs Chicken breast (diced)
- 1 Onion (diced)
- 2 cloves Garlic
- 2 Peppers (medium-sized)
- 5.29 oz Green beans (cooked)
- to taste Fine salt
- to taste Black pepper
- to taste Parsley (chopped)
- 2 tbsps Parmigiano Reggiano (grated)
- 3.53 oz Emmentaler (grated)
- to taste Olive oil
- to taste Nutmeg
Preparation
Clean and wash the potatoes. Place them on a baking sheet covered with parchment paper, pierce the skin of the potatoes with a fork, spray them with olive oil and bake at 428°F for 45 minutes.
In a pan, add a little olive oil and sauté the diced onion with the garlic.Now add the peppers, chicken, and small diced green beans, cook for about 10 minutes, season with salt and pepper.
Remove the potatoes from the oven, cut them in half lengthwise, scoop them out with a spoon, and place everything in a bowl.Mash the potatoes well with a fork, add some olive oil, nutmeg, and grated Parmigiano, season with salt and pepper.
Add this mixture to the pan with the chicken and mix well.
Fill the potatoes with this stuffing and top with grated Emmentaler.
Bake at 446°F for 15 minutes.
Notes
I added green beans because I really wanted the family to eat some vegetables. You can easily omit them if they are not to your liking.
For more recipes with chicken:
Chicken Rolls with Green Beans and Persian Blue Salt
Orange Chicken Breast
Shredded Chicken with Corn and Cherry Tomatoes
Chicken Rollatini with Potatoes and Bacon
Saltimbocca My Way
“From Mexico”: Burritos My Way
Chicken Rolls with Cooked Ham and Galbanino
Chicken Rolls with Bacon and Strung Cheese
