Creamy Chicken Potato Baskets – Simply delicious! Baked potato cups stuffed with a velvety chicken filling and gratinated with cheese.
Ingredients:
- 🥔 12 small potatoes
- 🫒 a little olive oil (for greasing the pan and the glass)
- 🧂 salt (to taste)
- 🐓 4 chicken breast pieces, cut into small cubes
- 🌶️ 1 red kapia pepper
- 🫑 2 green peppers
- 🧅 1 medium onion
- 🥛 ¾ cup + 1 tbsp cooking cream (200 ml)
- 🫒 5 tbsp olive oil (75 ml)
- 🌶️ spices: hot paprika, black pepper, curry, and salt, to taste
- 🧀 grated semi-hard cheese (for gratinating)
Instructions:
🏷️ Preparing the potatoes:
- Peel and wash the potatoes thoroughly.
- Boil them in a pressure cooker for 7 minutes after it starts boiling.
- Grease the baking dish with a little olive oil.
- Arrange the potatoes in the dish and press the center of each one with an oil-greased glass to form small cups.
- Sprinkle with salt and bake at 395°F (200°C), convection setting, until the edges turn golden.
🏷️ Preparing the filling:
- Finely chop the chicken breast, onion, and peppers.
- Heat the olive oil in a pan and sauté everything until the chicken is cooked through.
- Add the cooking cream and spices, stirring gently until well combined.
- Fill the potato cups with the chicken mixture.
- Sprinkle grated cheese on top.
- Bake at 395°F (200°C) until the cheese melts and turns nicely golden.
Enjoy! 🧀🥔🍗
