Description
These potato skins are different from the usual potato skins you get in a restaurant – no tomato sauce or cheese. My dh asked for more of these, and he doesn’t even like potatoes! If you bake the potatoes in the microwave, you might try crisping up the skins by rubbing them with butter and salt, and putting them, empty, in the oven for a few minutes or briefly frying them. Cook time is marinating time, and it is assumed that most of the prep work is done sometime during that time.
Ingredients
- Baby Red Potatoes
- Ground Coriander
- Hard-boiled Eggs
- Boneless Chicken Breast
- White Wine
- Powdered Milk
- Red Onion
- Salt And Pepper
- Oil
Instructions
- Marinate chicken in wine for 2 hours minimum
- Bake potatoes
- Fry chicken in a little oil in a frying pan
- Add marinade to the chicken in the pan and cook it down to make a kind of glaze on the chicken
- Cut potatoes in half
- Scoop out the insides, leaving in shell
- Reserve the insides of the potato for another use
- Place chicken, eggs, onion, coriander, dehydrated milk, salt and pepper in a food processor and pulse until the ingredients are ground finely
- Scrape down the sides of the bowl a couple of times so that everything gets ground evenly
- Adjust seasoning at this time
- Scoop chicken mixture into potato skins and dust with remaining coriander
- Serve warm or cold