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Curry chicken stuffed baked potatoes
Tools
Ingredients
2 large boiled potatoes
25 g grated gouda cheese
200 g chicken
1 tsp curry powder
1 pinch grounded nutmeg
1 pinch salt
1 pinch pepper
Step by step
Set the Food Grinder with the Fine Grinding Plate. Attach the Food Grinder with the Food Tray to the KitchenAid Stand Mixer.
Slice chicken in stripes, turn Speed Control Lever to 2 and grind finely.
Season with curry powder, cheese, 1/3 of a teaspoon of salt, pepper, nutmeg.
Remove the fine grinding plate from the Food Grinder and replace with the sausage stuffer attachment.
Wash the potatoes, then with a corer remove the center.
Insert the sausage stuffer spout into the potato cavity and fill with the chicken stuffing. Fill all 4 potatoes.
Bake the potatoes in preheated oven at 200°C/390°F for 30 minutes and serve.
Serve sliced as an unusual appetizer with a curry dip sauce.
