Chicken Stuffed Roast Potato | Sanjeev Kapoor Khazana

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CHICKEN STUFFED ROAST POTATO

Ingredients

4 large potatoes
1 grilled chicken breast, chopped
Salt to taste
Crushed black peppercorns to taste
Olive oil for drizzling
¼ cup cream cheese
3 tablespoons chopped spring onion greens
Grated cheddar cheese for topping
Sour cream as required
2 inch chive strips for garnishing

Method

1. Preheat oven to 180° C.
2. Place each potato in individual aluminium foil. Sprinkle some salt, crushed peppercorns, drizzle some olive oil, rub well and wrap.
3. Place the potatoes on a baking tray. Put the tray into the preheated oven and bake for 25-30 minutes. Remove from oven, unwrap the potatoes and slightly cool.
4. Mix together cream cheese, grilled chicken, spring onion greens, salt and crushed peppercorns in a bowl.
5. Cut one side of each baked potato and scoop out the flesh to make cavity. Trim the opposite end to make a base.
6. Place the potato shells on a baking tray, fill them with the cream cheese-chicken mixture and put some cheddar cheese on top.
7. Put the tray into the preheated oven and bake till the cheese melts.
8. Place the stuffed potatoes on a serving platter and put some sour cream on top.
9. Serve hot garnished with chive strips.

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Category
Potato Soups

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