Baked Potatoes with Vegetable Filling

Ingredients

• 4 large potatoes
• Salt
• 100 g carrots
• 100 g leeks
• pepper (ground)
• 120 g processed cheese
• 80 g corn (canned)
• 150 g chicken breast fillets (pre-cooked, skinless)
• edible sweet paprika powder
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Wash the potatoes and boil in salted water for about 25 minutes. Drain, let them steam dry, cool slightly, cut a lid lengthwise and hollow out a bit, leaving a 1 cm rim. Mash the hollowed-out part with a fork.

2. 2.

   Preheat the oven to 220°C (428°F) with upper and lower heat.

3. 3.

   Wash, clean or peel the carrots and leeks, slice into strips and steam in 200 ml salted water for about 3 minutes. Drain, let them drip dry, reserve the liquid, mix with 80 g processed cheese, season with salt, pepper, and paprika. Combine the vegetables with corn and the mashed potato center.

4. 4.

   Slice the chicken breast fillets into thin strips, season, and sauté in vegetable oil for about 5 minutes. Mix the cooked chicken into the vegetable mixture.

5. 5.

   Fill the potatoes with the vegetable-chicken mix and pour the cheese sauce over them. Spread the remaining processed cheese on top and bake in the preheated oven for about 15 minutes until golden. Remove and serve immediately.