For the time being, let me continue with those dishes I basically cook for my family. Seldom is the call for a Western dish (Potato Gratin & Baked Cheesy Potatoes), but like I always say, we want the change in food as well. Potato is a never let down (Potatoes Salted Fish, Aloo Gobi, Lemongrass Chilli Potatoes & Curry Chicken Potatoes) whether we are white skin or dark skin, these baked (Cornflakes Baked Chicken & Curry Leaves Baked Chicken) potatoes are filled with crispy crunchy chicken mince (Chilli Chicken Raisins), topped with yogurt and paired with salad leaves.
2 large (each about 200g) US potatoes - simmer 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)
(Note - for a vegetarian version, omit this please)
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 and 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.
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