Before starting any step, make sure the potatoes are well-washed. Prick them with a fork and place them in a baking tray in the oven at medium temperature for an hour. Then, cut each potato in half, and scoop out the center with a spoon, as we will use it for the filling. Ensure that each potato half maintains its thickness.
In the same baking tray, brush the inside of the potatoes with oil and grill them in the oven for 10 minutes. Meanwhile, prepare the minced chicken and sauté it in a frying pan, along with browning the garlic.
Next, take a bowl and mash the scooped potato centers. Mix them with the cooked chicken, chopped peppers, chicken stock powder, mayonnaise, butter, and roasted garlic. Now, stuff each potato half with the prepared filling. Once done, sprinkle shredded cheddar cheese and black pepper on top, and return the tray to the oven for another 15 minutes at medium temperature or until the top is golden brown. Finally, garnish with parsley and serve.
| Instruction: – Please place the meat in the freezer and the vegetables in the refrigerator if they are not prepared on the same day to avoid spoilage. – The temperature of the fire must be maintained in accordance with the written procedure so that it does not interfere with the cooking of the ingredients. – The spices, salt, and hot ingredients in the box can be used as desired or omitted entirely. |
