Ingredients:
5 large potatoes
3 tablespoons (soup) grated parmesan cheese
3 tablespoons butter or margarine
1 cup of warm milk
Grated mozzarella cheese to taste
Grated parmesan cheese to taste
–
Chicken stuffing:
1 large chopped chicken breast
salt and pepper to taste
3 garlic cloves, minced
2 tablespoons of olive oil
1 onion, chopped
1 teaspoon paprika or saffron
1 cup of water
1 tomato, chopped
Mode of preparation:
Preheat the oven to 250 degrees
With a knife remove the peel of the potatoes and put them in the direct oven
From the rack, bake for 1 hour or until they are cooked inside.
remove the potatoes from the oven, allow it cool for 10 mins, carefully cut to
center and get rid of the middle 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 it is slightly
Browned, add the onion and let it saute for a few minutes, add the paprika,
The water, tomato, cover the pot and let cook for about 30 minutes
Or until it is cooked
Let the chicken cool down
(non-obligatory) mix the fowl with the leftover potatoes.
fill the potatoes with the chicken mixture, and add cheese to taste.
then put them in the oven again until the cheese melts.
Enjoy