1 kg of cooked potato
Salt and pepper to taste
Stuffing
200 g of chicken cubes
1 tablespoon of olive oil
1/2 cup of grated onion
1 medium tomato, peeled and seeded, diced
200 g of creamy catupiry cheese
Olive oil for greasing
1 kg of cooked potato
Salt and pepper to taste
Stuffing
200 g of chicken cubes
1 tablespoon of olive oil
1/2 cup of grated onion
1 medium tomato, peeled and seeded, diced
200 g of creamy catupiry cheese
Olive oil for greasing
Boil the potatoes with skins until they're mashed, but still firm
Let them cool down
Place them in the freezer for ten minutes
Retrieve from the freezer and grate coarsely
Season with salt and pepper to taste. Reserve
Stuffing
1
Saute the chicken with olive oil, onion, and tomato
Unravel the chicken and mix it with creamy catupiry cheese to form a paste
Separate two small skillets
Grease one of them and cover the bottom with grated potato
2
Place two spoonfuls of the stuffing in the center of the skillet, then cover with the remaining potato
Use a spoon to press and shape the potato into a rounded mound and top it with the other skillet like a tostex
Cook for about ten minutes on each side
