Preparation

Place the potatoes on a greased baking sheet, cover with aluminum foil and bake in a medium preheated oven (200 ° C) for 30 minutes. Remove the paper and bake for another 20 minutes.

Cut each potato in half lengthwise and remove the flesh with a spoon, leaving about 1 cm thick. Knead the pulp while still hot and set aside.

Season the peels with salt and pepper to taste and bake in a medium oven (180 ° C) for 10 minutes.
Reserve.

Mix the mashed pulp with the mozzarella, butter and egg yolks. Reserve.
Season the chicken with salt and pepper to taste and the rosemary. Reserve.
Sauté the onion in olive oil until withered. Add the chicken and fry until golden brown.
Remove the pan from the heat and mix the mashed potatoes (potato pulp with butter and egg yolks) and gently incorporate the egg whites.
Fill the potato skins with this mixture and sprinkle the Parmesan.
Return to the medium oven for another 20 minutes or until golden brown.
Serve with leaf or meat salad.

Ingredients

  • 6 large unpeeled potatoes well washed and pierced with a fork
  • Salt and pepper
  • 2 cups and a half of grated mozzarella tea
  • 1/2 tablespoon butter
  • 3 gems 1
  • 300 grams of ground chicken (breast or drumstick)
  • 2 and 1/2 teaspoon chopped fresh rosemary
  • 2 small chopped onion
  • 3 tablespoons of olive oil
  • 3 egg whites
  • 3 tablespoons of grated parmesan