Baked cheesy potatoes, potato celery soup, potato gratin and now this potato dish - baked, filled with crispy crunchy chicken mince, topped with yoghurt and paired with salad leaves.
Omit chicken mince or replace with mushrooms or soy chunks.
2 large (each about 200g) US potatoes - boil till tender with the skin on
2 tbsp olive oil
Salt for taste
For chicken mince:
300g minced chicken
1/2 tbsp dark soy sauce
2 tbsp oil
Salt for taste (use sparingly)
Chopped spring onions
Place potatoes in a baking tray, sprinkle salt and drizzle oil all over.
Baked at 180c for about 20 mins or until cooked/tender with a crispy skin.
For chicken mince
In heated oil, add chicken, soy sauce; season with salt.
Fry while breaking with a spatula.
Once crispy and crunchy, remove from heat.
Gently scoop out the center of potatoes.
Fill with chicken mince.
Serve with lettuce leaves and sprinkle spring onion over.