Potatoes Stuffed with Chicken

The recipe for potatoes stuffed with chicken is very simple. Cut the chicken fillet into small pieces. Peel and finely chop the onion. Peel and finely chop the garlic. Remove the seeds from the sweet pepper and chop finely.

Clean and separate the mushrooms, cut the stems separately, as they take longer to cook, and cut the caps separately. Cut the tomatoes into small cubes.

Add melted butter to the pan, when the butter melts, add onion and stir. When the onion becomes transparent, add chopped chicken fillet, salt and stir. Cover and cook for 10 minutes over medium heat.

Add the mushroom legs to the chicken, stir, and after 5 minutes add the chopped mushroom caps. Cover again and simmer for 5 minutes.

Add chopped tomatoes and sweet peppers to the pan with the chicken. Then add a tablespoon of tomato paste and the remaining spices. Cover and simmer for another 10 minutes.

For this recipe, you need to take large potatoes. Peel the potatoes and cut them in half lengthwise. Then, using a spoon, make a hole by cutting out the middle of the tuber.

Pour vegetable oil into a deep frying pan. When the oil is hot, put the prepared potatoes in it and fry on all sides until golden brown. Immediately transfer the fried potatoes to a baking sheet.

Place the prepared chicken filling in the middle of the potatoes. Grate the cheese on a coarse grater and sprinkle stuffed potatoes. Dissolve a tablespoon of tomato paste in a glass of water and pour over the potatoes. Bake the stuffed potatoes in an oven preheated to 180-200°C (355-390°F) for 40 minutes or until the potatoes are fully cooked.