Golden potato bowl loaded with chicken cheese filling!

2 Просмотры

Спасибо! Поделитесь с друзьями!

Вам не понравилось видео. Спасибо за то что поделились своим мнением!

Издатель Jul 11, 2026

Chicken & Béchamel Potato Bowls

Ingredients

For the Potatoes

* 4 large potatoes

For the Chicken Filling

* 500–600 g boneless chicken thighs, diced
* 3–4 tbsp olive oil
* 4 garlic cloves, crushed
* 1 onion, finely chopped
* 2 green peppers, chopped
* 1 red bell pepper, chopped
* Salt
* Black pepper
* Paprika
* Oregano or Cajun seasoning

For the Béchamel Sauce

* 1 tbsp butter
* 1 tbsp flour
* 1 cup cold milk (add a little more if needed)
* Salt
* A pinch of grated nutmeg (optional)

For the Topping

* Grated mozzarella or cheddar cheese

Method

Cut the tops off the potatoes and carefully scoop out the centers to create potato bowls. Trim a small slice from the bottom if needed so they stand upright. Lightly fry the potato bowls in hot oil until slightly golden.

Heat the olive oil in a pan and sauté the crushed garlic until fragrant. Add the chicken and cook until it changes color and the moisture evaporates. Stir in the chopped onion and peppers, season with salt, black pepper, paprika, and oregano or Cajun seasoning, then cook for another 3–4 minutes.

To make the béchamel sauce, melt the butter in a saucepan. Add the flour and cook for 1–2 minutes. Gradually whisk in the cold milk until smooth and thick. Season with salt and nutmeg, if using.

Place the potato bowls on a baking tray. Spoon a little béchamel sauce into the bottom of each potato, add the chicken filling, then top with another layer of béchamel sauce. Sprinkle generously with grated mozzarella or cheddar cheese.

Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, or until the potatoes are tender and the cheese is golden, melted, and bubbly.

Serve hot and enjoy!
#short #asmr#potato #recipe