Chicken and Pepper Stuffed Potato Boats

Ingredients

• 5 potatoes
• 500 g chicken breast
• 1 onion
• 2 green peppers
• 1 red pointed pepper
• Approximately 100 g grated kaşar cheese
• 1 tbsp tomato paste
• 1½ Turkish water glasses water
• Vegetable oil as needed for frying
• Salt, black pepper and red pepper flakes to taste

Let’s cook

1. Peel the potatoes and halve lengthwise. Carefully hollow out the centres with a spoon, leaving sturdy sides. Pat the surfaces dry.
2. Heat vegetable oil in a deep frying pan. Carefully fry the potato halves on both sides until golden, then drain. The amount of oil depends on your pan.
3. Dice the chicken, onion and peppers. Place in a pan and season with salt, black pepper and red pepper flakes.
4. Cook over medium heat until the chicken is fully cooked and the vegetables are tender. The source suggests about 20 minutes; check according to the size of the chicken pieces.
5. Heat the oven to 180°C. Arrange the potato boats in a baking dish and divide the chicken filling between them.
6. Scatter the grated cheese over the filling. The 100 g quantity is an estimate; use enough for a light topping.
7. Mix the tomato paste with 1½ Turkish water glasses water and a little salt. Pour around the potatoes into the bottom of the dish.
8. Bake for 20–25 minutes, until the cheese melts and lightly browns. Allow about 60 minutes total and four servings as planning estimates.