Stuffed Potatoes with Chicken Salad

Name: Stuffed Potatoes with Chicken Salad
Prep time: 70 min
Cook time: 50 min
Yield: 6
Cuisine: Mexicana
Ingredients: sesame oil; 6 potatoes, with skin; salt; pepper; 2 tablespoons olive oil, for the filling; 1/2 cups red onion, finely chopped, for the filling; 1 tablespoon garlic, finely chopped, for the filling; 1/2 cups celery, in cubes, for the filling; 1 cup tomato, in cubes, for the filling; 2 cups chicken, cooked and shredded for the filling; 1 teaspoon cumin, powdered, for the filling; 2 tablespoons serrano chile, in cubes, for the filling; 1/4 cups cilantro, finely chopped, for the filling; 1 tablespoon peppermint, finely chopped, for the filling; salt; pepper; 1 bag Spring Eva® Salad; jocoque, for serving; fine herbs, for garnish

Eva

This dish is ideal for sharing and an excellent option for a main course; it is rich in vitamins and carbohydrates, and you can present them in a healthy and simple way, thanks to Ensalada Primavera Eva®, with a delicious mix of lettuce, carrot, and purple cabbage.

Reviewed by Editorial Team of Kiwilimón

Published: 27-10-2020

Preparation

20 mins

50 mins

Low

Preheat the oven to 200 °C. On a square piece of aluminum foil, pour a little sesame oil, place a potato, season with salt and pepper, pour a little more oil, and wrap with the aluminum until covered. Repeat with all the potatoes. Place the potatoes wrapped in aluminum foil on a baking sheet and bake for 40 minutes at 200 °C. While the potatoes are baking, prepare the filling. In a skillet with hot olive oil, sauté the onion and garlic until they become translucent, add the celery, tomato, shredded chicken, cumin, serrano chili, cilantro, and mint; season with salt and pepper, and cook for 8 minutes. Remove from heat. Once the baking time for the potatoes is over, remove from the oven, cool the potatoes slightly, and remove the aluminum foil, cut the potatoes lengthwise, making a hole large enough to fill. If desired, you can use the leftover potato to include it in the chicken filling. Fill the potatoes with the help of a spoon, add jocoque and herbs, and place them on a bed of Ensalada Primavera Eva®.