Potatoes, in my opinion, are one of the most versatile foods, they adapt to a variety of dishes, but for this recipe, I chose a classic cooking method.
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Here you can find a collection of potato recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 2 Hours
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
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 lined with parchment paper, prick the potato skins with a fork, spray them with olive oil, and bake at 428°F for 45 minutes.
In a pan, add a little 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 put everything in a bowl.Mash the potatoes well with a fork, add a little olive oil, nutmeg, and grated Parmigiano, and season with salt and pepper.
Put this mixture in the pan with the chicken and mix well.
Fill the potatoes with this stuffing and top with grated Emmental cheese.
Bake at 446°F for 15 minutes.
Notes
I added the green beans because I absolutely wanted my family to eat vegetables. You can easily omit them if you don’t like them.
For more recipes with chicken:
Chicken Rolls with Green Beans and Blue Salt
Chicken Breast with Orange
Shredded Chicken with Corn and Cherry Tomatoes
Chicken Rolls with Potatoes and Bacon
Saltimbocca My Way
“From Mexico”: Burritos My Way
Chicken Rolls with Cooked Ham and Galbanino
Chicken Rolls with Bacon and Cheese
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