Ingredients
2 large potatoes
1/4 teaspoon nutmeg, ground
3 tablespoons mozzarella cheese, shredded
1 tablespoon sour cream or strained yogurt
Salt and pepper
1 1/2 cup chicken, cooked and seasoned
1/4 teaspoon nutmeg, ground
3 tablespoons mozzarella cheese, shredded
1 tablespoon sour cream or strained yogurt
Salt and pepper
1 1/2 cup chicken, cooked and seasoned
Method
- Preheat oven to 200 degrees Celsius.
- Wash potatoes and poke vent holes in each with a fork.
- Wrap in aluminum foil, place in the oven for about 45 to 60 minutes or until tender.
- Remove aluminum foil, and cool.
- Slit across the top with sharp knife, squeeze each end gently towards the middle.
- Scoop pulp into a mixing bowl (not to break the skin)
- Mash remaining potatoes, season with salt, pepper and nutmeg.
- Add 1 tablespoon mozzarella cheese and sour cream or yogurt, mix till well combined then transfer mixture to piping bag fitted with 1 cm fluted nozzle.
- Fill potato skin with chicken pieces; Pipe rosette shapes on top of the potatoes.
- Sprinkle potatoes with remaining cheese.
- Place stuffed potato in oven for about 10 minutes till golden brown and cheese melts.
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