Potato stuffed with chicken, baked in the oven. Chicken stuffed with potatoes (step by step recipe with photo)

This recipe has been in my family for many years, once I found it in some cookbook called stuffed potato skins. The dish is easy to prepare, but very tasty, satisfying and high-calorie. It is often served in restaurants as hot appetizer, I do the same and serve with homemade pickles.

To prepare potatoes stuffed with chicken and mushrooms, prepare the products according to the list. We need large potatoes, I have 3 pieces weighing 900 grams. It must be pre-boiled or baked until cooked. These potatoes usually take a long time to bake. I wrapped it in foil and baked it for about 40 minutes. Check readiness with a wooden toothpick or skewer. Boil the chicken fillet for 15 minutes in salted water.

Heat vegetable oil in a frying pan, fry finely chopped onion until transparent.

Add chopped mushrooms, cover the pan with a lid. When the mushrooms release juice, simmer them over low heat for 5-7 minutes.

Cut each potato lengthwise into two pieces. Scoop out the middle and season the potatoes with salt and pepper.

Cut the middle of the potato, chicken breast and ham very finely, add to the pan, cook for another 5-7 minutes.

Salt the filling, pepper, mix, cool slightly.

Lay the potatoes on a baking sheet, generously stuff each half with the stuffing.

Sprinkle stuffed potatoes with grated hard cheese. Bake in a preheated oven at 180 degrees for 20 minutes.

ready potatoes, stuffed chicken and mushrooms, serve with your favorite sauces or pickles.

Today we are planning a delicious and original dinner, I am cooking stuffed potatoes with smoked chicken. My husband is a lover of everything tasty and original, so I have to constantly cook something new. What we just didn’t stuff: fish, and peppers and tomatoes, but somehow we didn’t get potatoes.

But this is such interesting vegetable, you can cook anything from it, and every time it will be a completely different dish. No wonder they love potatoes so much. This dish is very tasty, satisfying, but at the same time quite inexpensive, you can afford to please your family. The filling includes smoked chicken and tomatoes ... although what am I talking about, let's move on to the stuffed potato recipe itself! From specified ingredients make 12 servings. You can remove the excess in the refrigerator, and then take it out and heat it in the oven or microwave.

What you need to make stuffed potatoes:

Ingredients:

6 medium sized potatoes;

200 grams fillet of any part smoked chicken(preferably breasts);

3 medium sized tomatoes;

150 grams of Gouda cheese;

3-4 tablespoons of fat mayonnaise.

How to cook stuffed potatoes:

Recipe:

To prepare stuffed potatoes, you need to buy hard tomatoes, it will be more convenient to cut them. Wash the tomatoes well and remove the stem. You don't need to take the skin. Cut the tomatoes very finely. To do this, use a sharp knife. We do not drain the juice from them, thanks to him, the filling of stuffed potatoes will be juicier.

We remove the skin from the smoked chicken, remove the veins and bones to get 200 grams of pure fillet. Cut the fillet into small pieces. The finer you cut the products for stuffed potatoes, the more tender it will turn out.

Rub the cheese on coarse grater. Since the cheese is soft, you can chill it in the freezer to make it easier to grate. Just don’t turn it into ice, five minutes into freezer quite enough.

Wash the potatoes well with an iron brush and lower them into boiling salted water. We cook it until half cooked. If cooked all the way through, the potatoes will fall apart when you make indentations for the stuffing. Cool the potatoes so as not to burn your hands. Carefully peel the skin from the potato, then cut each tuber into 2 parts. Take a teaspoon and make a well in each half. We put the potato mass in a separate plate, it will come in handy for us.

In a small bowl, mix the potatoes, which we took out from the middle, tomatoes and chicken. We add a little mayonnaise so that the mass is not too liquid.

Lubricate each potato with mayonnaise inside, then lay out the filling and sprinkle with grated cheese. Line a baking sheet with foil and place the stuffed potatoes. Preheat the oven to 160 degrees, bake for 20 minutes to melt the cheese and brown the potatoes. We take out the stuffed potatoes, decorate to taste and serve hot to the table. Enjoy your meal!

Result:

Chicken stuffed with potatoes and baked in the oven can be cooked both on weekdays and on holidays. Chicken meat turns out to be very juicy, fragrant and harmonizes perfectly with potatoes, which are soaked in spices and poultry juice during the baking process. The dish is prepared very simply available ingredients. I recommend you try it too!

Ingredients

To cook chicken stuffed with potatoes in the oven, you will need:
chicken - weighing 2.4 kg;
potatoes - 10-12 pcs.;
salt, black ground pepper- taste;
vegetable oil - 1 tsp (in potatoes) + 1 tsp. (for coating the bird);
lemon juice - to taste.

Cooking steps

To prepare the dish, I needed these ingredients. Wash and dry the chicken.

Rub the chicken with black pepper and salt inside and out.

Leave the chicken to marinate for 1-2 hours (possibly overnight) in a cool place.

Peel potatoes, cut into 4 parts, add salt and pepper to taste, pour in 1 teaspoon vegetable oil, stir.

Stuff the belly of the chicken with potatoes.

Bake chicken stuffed with potatoes in a preheated oven at 180 degrees for about 1.5-2 hours. Baste the chicken with rendered fat from time to time. If desired, 10-15 minutes before the meat is ready, you can use a spoon to get the potatoes out of the abdomen, put them next to the chicken and bake until golden brown.

Rosy, appetizing, delicious baked chicken stuffed with potatoes is ready.

Decorate the chicken to your liking and, after removing the twine, foil, toothpick, serve.

Tasty and pleasant moments!

Large quantities are made from potatoes various dishes. Among them are stuffed vegetables, which are tasty, fragrant and satisfying. There are a large number of options for creating a dish and toppings for it. It is served as an appetizer or a full meal, depending on the nuances. culinary process.

How to cook stuffed potatoes

To cook stuffed potatoes deliciously, you should choose large, unspoiled tubers, so it will be more convenient to make boats or cups out of them, and the filling will remain in place. Products for the "insides" of the dish are finely chopped, stewed in advance, boiled or fried. Stuffed potatoes are prepared in several ways:

Often, vegetables are boiled in their skins (in their skins) to a half-finished or ready-made state, and the skin is removed. Then cut each tuber in half or cut it upper part taking out the middle. It remains to fill the resulting baskets or cups with stuffing, bake in the oven, stew in a slow cooker or saucepan.
Can be stuffed raw potatoes. It must be immediately cleaned, made into boats or cut into slices (plates) not completely, and then filled with vegetables, meat products. This dish is mostly baked in the oven.

Stuffed potatoes in the oven

Number of servings: 7-8 persons.
Calorie content: 160 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: medium.

A light, tasty and simple recipe for making dinner - potatoes stuffed in the oven. Raw peeled tubers marinated in oil are filled with minced pork and baked. The dish complements favorably juicy tomatoes and appetizing crust cheese durum varieties(good fit Russian cheese). The dish is served at the table with a salad of fresh vegetables and greenery.

Ingredients:

potatoes - 1 kg;
minced pork- 500 grams;
garlic - 2 cloves;
onion - 1 piece;
tomato - 2 pcs.;
hard cheese - 200 g;
butter- 50 g;
sunflower oil;
salt, black ground pepper;
fresh herbs.

Cooking method:

Potatoes are peeled and washed.
The middle is cut out of each tuber (set aside).
Vegetables are laid out in a deep bowl, poured with sunflower oil, salted, peppered, sprinkled with chopped garlic. Everything is well mixed, marinated for about 20 minutes.
Onion, chopped into cubes, and potato cores are ground in a blender or meat grinder.
Minced meat is combined with the resulting mixture, thoroughly mixed.
Potato cups are stuffed, then laid out on a baking sheet, slightly greased with vegetable oil. Placed on top small pieces butter.
The dish is baked for 40 minutes at 200°C.
Cheese is crushed on a coarse grater, tomatoes are cut into rings.
Ready dinner is taken out of the oven, tomatoes and cheese are laid out on top.
The stuffed potatoes are baked for another 5 minutes, until the cheese is melted.

Stuffed potatoes in a slow cooker

Servings: 4 persons.
Calorie content: 179 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

If you need to prepare a nutritious, fragrant dinner in a short period of time, then stuffed potatoes in the multicooker will become ideal option. The tubers are tender and soft, soaked meat juice. For this dish, minced chicken or turkey is used, as well as hard cheese and squash caviar(home or shop).

Ingredients:

tubers - 6 pcs.;
minced turkey - 200 g;
squash caviar - 100 g;
green onion feathers - 5 pcs.;
Russian cheese - 50 g;
mayonnaise - 1 teaspoon;
sunflower oil - 2 tbsp. l.;
salt.

Cooking method:

Potatoes are peeled, cut into halves. The core is taken out of each.
The meat is fried in vegetable oil for about 7 minutes.
Finely chopped onions, caviar, mayonnaise are laid out to the minced meat. Products are mixed and salted.
Potato baskets are filled with stuffing, placed in a multicooker bowl.
Grated cheese is sprinkled on top.
The program "Extinguishing" is turned on for half an hour.
The second course is served with sour cream and herbs.

Stuffed potatoes in a bowl

Cooking time: 45 minutes.
Number of servings: 6 persons.
Calorie content: 110 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: easy.

Very tasty, fragrant and nutritious stuffed potatoes in a saucepan. You can make dinner with any kind of minced meat, add other vegetables, tomato paste, your favorite spices and seasonings. It is better to choose large tubers so that it is more convenient to stuff them. The pan is often replaced with a saucepan or a cauldron. All products must be prepared in advance to reduce cooking time.

Ingredients:

Ground beef- 350 g;
onions - 2 pcs.;
potatoes - 1 kg;
carrot - 1 pc.;
tomato paste- 1 tbsp. the spoon;
garlic - 2 teeth;
salt pepper.

Cooking method:

The tubers are peeled, cut across.
The core is carefully removed from the halves with a knife.
One onion is finely chopped, mixed with meat, the products are salted, peppered and mixed well.
Potato boats are stuffed with the resulting filling, laid out in a saucepan or stewpan.
Next, they pour hot water up to half.
The dish is brought to a boil, and then cooked over low heat for 20 minutes under closed lid.
The second onion is cut into half rings, the carrot is rubbed on a grater.
Onions are fried a little in vegetable oil, carrots are added to it. The vegetables are sautéed together for about 3 minutes.
Tomato paste is laid out on top, a little water and salt are added.
The mixture is poured stewed potatoes. The dish will be removed from the heat after 15 minutes.

Stuffed Potato Recipe

Servings: 10 persons.
Calorie content: 230 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian, European.
Difficulty: easy.

Another way to create delicious and a simple dinner- a recipe for cooking stuffed potatoes in a slow cooker. main feature this dish is versatility, it is a side dish and meat at the same time. Vegetables are maximally saturated with juices and acquire an incredibly appetizing aroma. Nutmeg will add piquancy to stuffed tubers.

Ingredients:

minced meat (pork or beef) - 300 g;
onion - 3 pcs.;
potatoes - 15 pcs.;
ground nutmeg - ½ tsp;
salt, black ground pepper.

Cooking method:

The ground meat is mixed with onion, cut into small cubes. Salt, pepper, sprinkle nutmeg.
Potatoes are peeled. A recess is carefully cut out in each tuber, which expands in a circular motion. The walls and bottom of the vegetable should be moderately thin.
The bottom of the potato is cut off small piece to make the cups stable.
The tubers are filled with minced meat, which is well compacted.
A little vegetable oil is poured into the multicooker bowl. Stuffed vegetables are laid out in one layer, filled with water up to half.
The "Extinguishing" mode starts for 1 hour.
Stuffed potatoes are ready.

Bacon stuffed potatoes

Cooking time: 1.5 hours.
Servings: 3-4 persons.
Calorie content: 202 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian, European.
Difficulty: easy.

If you want to cook something special for lunch or make interesting snack, then potatoes, stuffed with bacon well suited for these purposes. fragrant, hearty meal with a delicious crispy crust will not leave anyone indifferent. If you follow the step-by-step recipe below exactly, then the treat will win you over from the first bite.

Ingredients:

potatoes - 5-6 pieces;
bacon - 200 g;
cheese - 70 g;
egg yolks- 2 pcs.;
butter - 60 g;
dill - 1 bunch;
salt, spices.

Cooking method:

Preheat the oven to 200 degrees.
Rinse the main product well, dry with napkins.
Grate the peel with sunflower oil and salt.
Send the tubers to bake for 1.5 hours.
Cut the bacon into cubes, fry a little.
Ready baked potato cool, divide with a knife into halves, remove the core.
Combine the pulp with bacon, butter and yolks, mix well.
Stuff the boats, sprinkle with grated cheese.
Send the dish to the oven for 8-10 minutes.
Sprinkle with finely chopped dill.
Stuffed potatoes are served hot.

Stuffed Potato Boats

Cooking time: 1 hour 20 minutes.
Servings: 4 persons.
Calorie content: 350 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: medium.

Potato boats with stuffing and bechamel sauce are suitable for everyday family dinner or will be a good snack on the festive table. original dish distinguished by exquisite palatability and enticing aroma. The recipe uses chicken meat, vegetables and ingredients for the sauce. Surprise and delight your family and guests with an appetizing culinary masterpiece.

Ingredients:

chicken fillet - 1 pc.;
potatoes - 6 tubers;
tomato - 1 pc.;
onion - 1 head;
salad pepper- 1 PC.;
green onion - 4 pcs.;
vegetable oil - 2 tbsp. l.;
cheese - 100 g;
fresh herbs- bundle;
salt pepper.

For the bechamel sauce:

flour - 50 g;
milk - 750 ml;
butter - 40 g;
salt.

Cooking method:

The meat is boiled until tender.
The potatoes are also boiled (together with the peel), peeled.
The sauce is being prepared. The flour is fried a little in butter, milk is gradually introduced (stirring constantly).
The tubers are cut lengthwise, boats are made from them.
chicken, onion, bell pepper, the tomato is finely chopped, salted, peppered.
Then these components of the filling are fried in vegetable oil for about 7 minutes. Greens and green onion feathers are added to them. Everything is mixed up.
The boats are filled with stuffing.
Sauce is poured onto a baking sheet, potatoes are laid out on top.
The dish is sprinkled with cheese, chopped herbs.
The boats are baked for 15-20 minutes at 180 degrees.

Stuffed potatoes in foil in the oven

Cooking time: 1 hour.
Servings: 2 persons.
Calorie content: 115 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: easy.

A delicious, simple and nutritious dinner that is quickly made is the dream of many housewives. Among a large number recipes, how to cook food, potatoes stuffed in foil stand out. Products for a dish are almost always at hand, its creation takes a little time and requires minimum effort. Perfect as a side dish vegetable salad or pickles.

Ingredients:

potatoes - 4 pcs.;
ham - 200 g;
butter - 100 g;
garlic - 2 cloves;
dill - 1 bunch;
salt.

Cooking method:

Wash the tubers well, boil.
Make garlic sauce: slightly melted butter, combine with chopped garlic and chopped dill. Add salt, pepper. Place the mixture in the refrigerator.
Wrap potatoes individually food foil, bake in the oven or on the grill for 15 minutes.
Then cut it in half, cool, remove the pulp so that you get baskets.
Lubricate recesses garlic sauce.
Ham cut into cubes, mix with grated cheese and potato pulp.
Distribute the filling among the boats. Wrap each half in foil again, bake for 8 minutes at 180°C.

Potato stuffed with mushrooms

Cooking time: about 1 hour.
Servings: 5-6 persons.
Calorie content: 116 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian.
Difficulty: easy.

Another interesting option for a family lunch or dinner - potatoes, stuffed with mushrooms. Aromatic, tender and very tasty dish leaves only positive impressions. AT this recipe are used fresh champignons(or any other mushrooms), large potatoes, hard cheese and heavy homemade cream. The oven is preheated to 180 degrees.

Ingredients:

potatoes - 6 pcs.;
mushrooms - 300 g;
cream - 80 g;
refined oil- 30 ml;
cheese - 50 g;
butter - 30 g;
salt, black pepper.

Cooking method:

Mushrooms are cut into slices, fried in vegetable oil until the juice evaporates.
The tops are cut off the tubers, the middle is taken out, and the lower part is slightly trimmed for stability.
The potatoes are boiled for about 5 minutes. After cooling, it is smeared with butter from the inside, stuffed with mushrooms, salted, peppered.
Baskets are laid out on a baking sheet, poured with cream and sprinkled with grated cheese.
The dish takes 30 minutes to prepare.

Stuffed potatoes with minced meat

Cooking time: 1 hour 20 minutes.
Number of servings: 4-5 persons.
Calorie content: 123 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: easy.

Stuffed potatoes in the oven with minced meat is a simple but tasty dish. Such a delicious dinner is perfect for a large family or a group of friends. No one will remain hungry, and the aftertaste will only please. This recipe is unusual, among the ingredients are not only meat and vegetables. Lentils are added to minced meat, which makes the dish special and more nutritious.

Ingredients:

beef - 400 g;
potatoes - 800 g;
lentils - 100 g;
tomato sauce - 30 g;
onion - 1 pc.,
salt.

Cooking method:

Potato tubers are boiled, cooled and peeled.
They are cut lengthwise into 2 parts, the pulp is taken out.
The meat is twisted in a meat grinder with onions.
Lentils are added to the minced meat, everything mixes well.
The boats are filled with filling with a slide, laid out in a deep baking dish.
Tomato sauce mixed with water, potatoes are poured with this mixture.
The dish is baked for 40 minutes at 200 degrees under a closed lid.

Potato stuffed with vegetables

Cooking time: 60 minutes.
Servings: 4-6 persons.
Calorie content: 78 kcal per 100 g.
Purpose: dinner.
Cuisine: Russian.
Difficulty: medium.

As an appetizer or on its own self-dish potatoes stuffed with vegetables are great (recipe with photo). Vegetables should be medium in size or slightly smaller, ideally oblong in shape. In this case, they are maximally saturated with juices, aromas, become very tender and insanely tasty. This recipe is low-calorie, it will be appreciated by people on a diet.

Ingredients:

zucchini - 1 pc.;
potatoes - 8 pcs.;
tomato - 1 pc.;
eggplant - 1 pc.;
hard cheese - 50 g;
sour cream - 200 ml;
salt pepper;
greenery.

Cooking method:

Peel, wash and dry vegetables.
Cut them into cubes.
Grind the cheese with a grater.
Mix all the ingredients in one container, add sour cream, salt, pepper, chopped herbs to them.
Remove the core from the potato, stuff it.
Put the stuffed vegetables in a saucepan, pour water to the middle.
Simmer over medium heat for half an hour.

Meat stuffed potatoes

Cooking time: 60 minutes.
Servings: 8-10 persons.
Calorie content: 104 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: easy.

Potato, stuffed with meat baked in the oven - it's incredible tasty treat sure to decorate your holiday table. The hostess who decides to make it is guaranteed positive and rave reviews. For culinary masterpiece it is worth buying fresh pork and rustic fat sour cream(can be replaced with cream). Worth adding fragrant herbs, spices.

Ingredients:

main vegetable- 15 pcs.;
pork cue ball- 250 g;
sour cream - 50 g;
butter - 50 g;
onion - 1 pc.;
tomato paste - 1 tbsp. l.;
salt, black pepper;
Provencal herbs.

Cooking method:

The potato is peeled, the pulp is cut out of it so that cylinders are obtained.
Then it is boiled until half cooked (about 10 minutes).
Minced meat is made with onions. Salted, peppered, herbs are added to it.
The tubers are filled with stuffing, laid out on a baking sheet in one layer.
Potatoes are poured with sauce: sour cream, tomato paste, melted butter and salt are combined.
The dish is baked for 30 minutes.

Oven stuffed potatoes with ham and cheese

Cooking time: 1 hour 30 minutes.
Servings: 4 persons.
Calorie content: 168 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

Easy to prepare hearty second – potato boats with ham and cheese. If you cook them strictly according to the recipe, you will get a surprisingly soft, tasty, fragrant and beautifully decorated dish. Ham gives it nutrition and sophistication, and cheese is responsible for a spicy flavor and mouth-watering taste. golden brown. The oven heats up immediately to 250 degrees.

Ingredients:

ham - 200 g;
potatoes - 8 tubers;
cheese - 150 g;
onion - ½ head;
sour cream - 200 g;
fresh greens;
spices, salt.

Cooking method:

Tubers are boiled with peel, cooled, peeled.
Each is cut into two halves, the pulp is taken out of each.
Ham and onion are cut into small cubes, the greens are finely chopped, the cheese is chopped with a grater.
The components are seasoned with sour cream, mixed, salted, seasoned.
The boats are stuffed.
Bake for about 30 minutes.

Potato stuffed with cheese

Cooking time: 2 hours.
Servings: 2-4 persons.
Calorie content: 174 kcal per 100 g.
Purpose: lunch, dinner.
Cuisine: Russian, European.
Difficulty: easy.

Potatoes stuffed with cheese, baked in the oven - a delicious dish that you can cook at home. Even novice cooks with minimal skills can do it, the main thing is to stick to the recipe. Fragrant, juicy boats with juicy, the most delicate stuffing no one will be left indifferent. They are served as a side dish or a separate second course.

Ingredients:

potatoes - 4 pcs.;
milk - 100 ml;
cheese - 200 g;
cream - 200 ml;
chopped green onion - a handful;
butter - 70 g;
salt pepper.

Cooking method:

Wash the tubers well, put on a baking sheet.
Bake in the oven (about an hour, until soft). Cool down.
Cut the potatoes into halves, remove the center from each.
Set aside the pulp in a separate container. Combine with grated cheese (leave a little), cream, milk and chopped herbs.
Beat the ingredients with a mixer, salt and pepper the mixture.
Stuff the boats tightly, sprinkle with the rest of the cheese.
Bake the dish until an appetizing crust forms.

Potato stuffed with herring

Cooking time: 30-40 minutes.
Servings: 2 persons.
Calorie content: 153 kcal per 100 g.
Purpose: lunch.
Cuisine: Russian.
Difficulty: easy.

When you need to quickly figure out a snack for guests, you can make potatoes, stuffed with herring. The boats will decorate the festive meal, and friends will definitely ask how to cook such a yummy. In addition to the main components (potatoes and herring), you will need fatty homemade sour cream, hard cheese, a large onion and a little vegetable oil.

Ingredients:

herring fillet - 200 g;
potatoes - 4 pcs.;
sour cream - 30 g;
hard cheese - 40 g;
onion - 1 pc.;
sunflower oil - 30 ml.

Cooking method:

The main vegetable is peeled, boiled until tender.
Each tuber is cut into 2 parts, from which the pulp is removed.
Chopped onions are fried in a frying pan.
The removed core and fish are finely chopped, combined with onions and sour cream.
The boats are filled with the resulting mixture, sprinkled with grated cheese.
The appetizer is baked for 15 minutes at 180 degrees.

Filling for stuffed potatoes

Potatoes can be stuffed with absolutely any ingredients, depending on personal preferences. Sometimes left in the fridge different products, especially after the holidays, they are great for stuffing. Minced meat in potatoes can be vegetable, meat, fish, hot or cold stuffing. Often, raw, baked or boiled tubers are stuffed with the following ingredients:

salted, smoked or canned fish;
mushrooms;
pork, beef, minced chicken or pieces of meat;
cheese, cottage cheese, ham, bacon;
vegetable stuffing(tomatoes, Bell pepper, zucchini and so on).

Video: potatoes baked with bacon and mushrooms

Simple and inexpensive dish, which is not shameful to serve on the festive table.

This dish uses the most simple and available products- potatoes and chicken, even a schoolboy can handle it, but, nevertheless, it turns out to be unusual, tasty and beautiful, suitable for both hearty dinner, and for holiday table.

Required Ingredients:

Potato - 1 kilogram
Chicken fillet - 500 grams
Vegetable oil - 6-8 tablespoons
Salt to taste

Optional Ingredients:

Garlic - 3 cloves
Seasoning for chicken - 1-2 teaspoons
Cheese (grated) - 1 tablespoon

About applied products:

Potatoes are the most common.
I cut the fillet chicken breast but you can use any parts of the chicken.
Vegetable oil sunflower, corn, soybean, etc., on which you always fry.
Garlic can be omitted if you do not like it, but this is perhaps the best seasoning for chicken and potatoes. You can also use any other spices with which you usually fry chicken. I used the ready mix "Chicken Seasoning" and "Paprika Red" for the color.
Grated cheese, for appetizing, is desirable, but if it is not there, it's not a big deal.

Cooking:

We cut the fillet into medallions, with a diameter slightly smaller than a potato tuber.

We put the chopped chicken in a cup, salt, mix, add spices and half (3-4 tablespoons) of vegetable oil.

Once again, mix well. If you have time, you can set aside for an hour or two, “marinate”. If not, it doesn’t matter, the pieces are small and will be well saturated with spices and oil when frying.

We clean potatoes. And we cut it across, about three-quarters deep, in three places.
Like this:

It is convenient to use Chinese wooden sticks as limiters when cutting tubers.

Now we put a piece of chicken fillet and a small clove of garlic into each incision.
Fresh, recently picked, potatoes can burst and break off along the incision, be careful. But if this happens, fasten the parts of the tuber with a toothpick. Pour the remaining 3-4 tablespoons of oil onto a baking sheet, evenly distribute it along the bottom and spread the stuffed chicken fillet potatoes.
Here is what you should get:

Salt on top. Pour out, if left, the oil with seasonings from under the chicken. Grate the cheese on a medium grater and sprinkle the potatoes.

We put in the oven for about 40 minutes, at a temperature of about 200 degrees. Readiness is conveniently checked with a bamboo skewer, piercing potatoes. As soon as the skewer begins to easily pass through the tuber, you can pull it out, the potato is ready. For lack of a skewer, you can check with a regular fork.

Such potatoes are served to the table immediately, sprinkled with herbs with piping heat. Separately, you can serve sauces, such as ketchup, mayonnaise or tartar, bechamel.