Cheesy Potato Boats , Stuffed with Chicken and Vegetables
A tasty and complete meal, accompanied by a nice salad
Ingredients:
- 5 large potatoes
- 3-4 tablespoons olive oil
- Salt, pepper, and oregano
🔸For the filling:
- 2 pieces of chicken breast
- 1 zucchini
- 1 red bell pepper
- 1 onion
- 2 cloves of garlic
- 1/2 tablespoon tomato sauce
- 5-6 tablespoons tomato puree
- 1/2 teaspoon: paprika
- Thyme, black pepper
🔸100g fresh mozzarella
🔸1 teaspoon tomato sauce and 200ml hot water
Peel the potatoes. If the potatoes are very large, cut them in half and then carefully hollow them out with a teaspoon. Make sure the edge is not too thin, but not too thick either. Mix olive oil, salt, pepper, and oregano, and brush onto the potatoes.
Bake the potatoes in a preheated oven at 190 degrees Celsius for 30 minutes.
In the meantime, cut the chicken and vegetables into small pieces. Fry the chicken in a pan for a bit, then add the vegetables and continue frying. Mix in the tomato sauce and fry briefly. Then add the tomato puree, salt, and spices, and continue cooking for a few more minutes.
Remove the potatoes, divide the chicken filling into the boats, and top with mozzarella. Mix tomato sauce, salt, and hot water and pour into the baking dish. Bake the dish again at 180 degrees Celsius for 20-25 minutes.
And enjoy your meal!
