Cheese and Chicken Stuffed Potato Skins | Sanjeev Kapoor Khazana

Potato skins stuffed with chicken mixture topped with cheese and baked.

CHICKEN AND CHEESE STUFFED POTATO SKINS

Ingredients

1 cup shredded and boiled chicken
1 tbsp grated mozzarella cheese
1 tbsp grated cheddar cheese
1 processed cheese cube
4-5 medium potatoes, scooped out and halved
¼ cup potato flesh
1 tbsp oil + for deep-frying
1 tbsp crushed garlic
1 tbsp ginger-garlic paste
1 medium onion, finely chopped
1 medium tomato, finely chopped
Salt to taste
1 tsp paprika powder
1 tsp dried oregano
1 tsp tobassco sauce
A pinch of red chilli flakes
1 tbsp finely chopped parsley + for garnishing
1 tbsp cream cheese

Method

1. Heat oil in a non-stick pan, add garlic-ginger paste and onion and sauté till translucent.
2. Add tomato and sauté till soft.
3. Heat sufficient oil in a kadai.
4. Add salt to the tomato and mix well.
5. Roughly chop potato flesh and add to the pan. Mix well
6. Add paprika powder and mix well. Add 2-3 tbsps water and mix well. Cook till the chicken is done.
7. Preheat oven to 180° C.
8. Add oregano, tobassco sauce and red chilli flakes and mix well.
9. Deep-fry the potato skins in hot oil till brown and crisp. Drain on absorbent paper.
10. Transfer the chicken mixture into a bowl, add mozzarella cheese, cheddar cheese, parsley and cream cheese and mix well.
11. Stuff the fried potato skins with a portion of cheese-chicken mixture, grate some more cheese on top. Put the potato skins on the baking tray and bake for 5 minutes.
12. Serve hot garnished with parsley.

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