Chicken and Almond Filled Potato Cups Recipe
Ingredients
| Potatoes | 6 | |
| Butter | 20 Milliliter (1 1/2 tbsp) | |
| Almonds | 45 Milliliter, halved (3 tbsp) | |
| Chicken | 225 Gram, diced (1/2 lb) | |
| Mayonnaise | 45 Milliliter (3 tbsp) |
Nutrition Facts
Serving size
Calories 355 Calories from Fat 160
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 4.2 g21%
Trans Fat 0 g
Cholesterol 40.6 mg13.5%
Sodium 73.5 mg3.1%
Total Carbohydrates 38 g12.8%
Dietary Fiber 5.3 g21.3%
Sugars 1.9 g
Protein 13 g25.3%
Vitamin A 2.8% Vitamin C 66.7%
Calcium 4.9% Iron 12.1%
*Based on a 2000 Calorie diet
Directions
1 Preheat the oven to 350 degrees F.
MAKING
2 In a roasting tray, arrange the potatoes.
3 Roast them until tender.
4 Slice the potatoes thinly from the top and the base.
5 Carefully scoop out the pulp, reserving the shell.
6 Transfer the pulp in a bowl and mash with a fork.
7 In a pan, melt butter.
8 Add almonds and fry until lightly browned.
9 Combine with the remaining ingredients.
10 Spoon into the shells and reheat.
SERVING
11 Serve hot.
Chef
