Stuffed Potato Recipe | Mom’s Recipes

Try making these potatoes for an end-of-day snack. Delicious!

Ingredients

• 6 large potatoes
• 1 cup (tea) of grated mozzarella cheese
• 2 tablespoons of butter
• Salt to taste

Ingredients Filling

• 3 cups (tea) of cooked and shredded chicken breast
• 1 cup (tea) of chopped green olives
• 1 chopped tomato
• 1 chopped onion
• 1 clove of minced garlic
• ½ cup (tea) of tomato sauce
• 2 tablespoons of oil
• Black pepper to taste
• Salt to taste

Preparation Mode

1. Preheat the oven to a high temperature.
2. Wash the potatoes, pierce them with a fork and wrap them in aluminum foil.
3. Bake for 40 minutes or until golden brown. al dente.
4. Remove and let cool.
5. Using a knife, cut the potatoes in half.
6. Using a spoon, scrape out some of the pulp and make a hole in the potatoes.
7. Reserve.
8. In a pan, over low heat, place the potato pulp, butter and salt.
9. Stir until a puree forms. Set aside.

Preparation Method Filling

1. Heat a pan over medium heat with the oil.
2. Add the onion and garlic and fry until lightly golden.
3. Add the chicken, olives, tomatoes, sauce, salt and pepper.
4. Sauté for 3 minutes.
5. Turn off and mix with the reserved puree.

Assembling the Potatoes

1. Take portions of the filling and divide them into the cavities of the potatoes.
2. Place in a baking dish and sprinkle with mozzarella.
3. Bake in the oven at medium temperature for 10 minutes to brown.
4. Remove and serve immediately.

Mom’s Tips

Yields 6 servings.

You can vary the filling, replacing the chicken with meat.