Tuesday, 23 June 2015

Baked Stuffed Potato Skins with Fried Rice


1. 10 medium sized old potatoes (wash outer layer with vegetable brush thoroughly and then dried thoroughly)
2. 200gm of minced chicken (seasoned with sea-salt)
3. 2 cups of cooked sushi rice
4. 1 medium sized carrot (outer layer peeled and sliced into thin sticks)
5. *1 medium sized broccoli (washed and florets cut into small parts) [If you are on low-salicylate diet, replace this with another vegetable of your choice which you are able to tolerate.]
6. Sea-salt
7. Sunflower oil
8. 2 cloves of garlic (sliced thinly)


1. Preheat oven to 220C.

2. Prick all the potatoes with a fork. (If not they'll be atomic bombs in the oven!)

3. Place all the potatoes on a baking tray and bake for approximately 40 minutes or until the potatoes become tender and soft.

4. Cut off about a quarter of the potatoes and scoop out the insides while leaving the skin intact.

5. Set the potatoes aside.

6. Heat a wok on high heat.

7. Drizzle some sunflower oil onto the wok.

8. Throw in the thinly sliced garlic.

9. Stir fry until golden brown.

10. Add the minced chicken, carrot, broccoli,

11. Stir fry until all are cooked.

12. Add the rice and potatoes that were scooped up.

13. Mix everything thoroughly.

14. Scoop the rice mixture and fill up the potato skins.

15. Pre-heat oven at 200C.

16. Arrange them on a baking tray and bake for about 15 minutes.

17. Allow to slightly cool before serving.

Bon appétit!

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