RECIPE # 4973 - STUFFED TWICE BAKED POTATOES, Tuesday, March 5, 2013
SHEILA BERTRAM-BYRD / COOKBOOK AUTHOR, "FOOD THAT COMFORTS BODY AND SOUL"
2 large baked potatoes
2 tablespoons sour cream
1 teaspoon butter
Cracked black peppercorns
1 medium chicken breast
1 tablespoon minced garlic
1/2 stalk celery
4 tablespoons of Italian breadcrumbs
1 large egg
1/4 cup shredded parmesan cheese
2 tablespoons finely chopped sweet onion
1/4 cup shredded cheddar cheese
Bake the potatoes. Let them cool and then slice them in half long-ways. With a spoon, scoop out the insides leaving enough to hold the skins firmly together. We will be using them later. In a bowl, mix the potato insides with sour cream, butter, salt and pepper until it is well mixed and creamy. Leave to the side until you are ready for it.
Slice a chicken breast in small pieces and sauté it until it's done in extra virgin olive oil and garlic, salt and pepper. When the chicken is done, mince it to a finer consistency. In a bowl, mix the chicken, breadcrumbs, minced celery (approximately one teaspoon per potato), egg, parmesan cheese and onion.
Assemble the potatoes by placing the chicken mixture divided into two portions inside of the skin. Add a top layer of whipped potatoes and sprinkle cheddar cheese on the top. Bake at 350 degrees for about thirty-five minutes or until the cheese melts. You can use beef or shrimp in this recipe, or you can just use mushrooms for those of you who do not eat meat. You can also substitute vegetables of any kind for the meat.