Ingredients
For the potatoes:
- Potatoes: 4 to 6 large (uniformly sized)
- Oil: For frying
- Salt: According to your taste
For the chicken stuffing:
- Chicken breast: 250g (finely chopped)
- Onion: 1 medium (cut into small cubes)
- Garlic: 2 pods (chopped)
- Pepper: ½ (cut into small cubes)
- Green sauce (Nokoss): 1 tbsp. tbsp
- Spices: Black pepper, paprika and a stock cube (optional)
- Oil: 2 tbsp. tbsp to brown the stuffing
For the final touch:
- Grated cheese: Mozzarella or Gruyère (to brown)
- Fresh parsley: For the garnish
Instructions
1. Prepare the potatoes
- Peel the potatoes and cut a small slice at the base so they can stand upright.
- Use a small knife or apple corer to hollow out the center of each potato (save the flesh removed to fry later or use in soup).
- Pre-fry: Fry the hollowed-out potato shells in hot oil until golden on the outside and cooked through. Drain them on absorbent paper and sprinkle with a little salt.
2. Prepare the stuffing
- In a pan, heat 2 tablespoons of oil. Sauté the onions, garlic and peppers until soft.
- Add the chopped chicken and Green sauce (Nokoss).
- Season with salt, pepper and paprika. Cook until the chicken is cooked through and the liquid has evaporated.
3. Garnish the potatoes
- Take your fried potato “cups” and fill them generously with the cooked chicken mixture.
4. Gratining (Optional but recommended)
- Place the stuffed potatoes in a baking dish. Top each with a handful of grated cheese.
- Place under the oven grill for 2 to 3 minutes until the cheese melts and is golden brown.
5. Service
- Garnish with fresh parsley. This dish is often served with a simple tomato sauce or a fresh salad.