Baked potato stuffed with chicken, corn and kidney beans

Name: Baked potato stuffed with chicken, corn and kidney beans
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 4 Baked potatoes (approx. 350 g each); 600 g Chicken filet; 2 red onions; 1 can(s) (425 ml) Kidney beans; 2 TABLESPOONS Sunflower oil; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-4 Tbsp Lime juice; 2 packages (250 g each) Chiliquark; 4 pickled peppers; 7-10 Tbsp Chilli powder; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

4 Baked potatoes (approx. 350 g each)
600 g Chicken filet
2 red onions
1 can(s) (425 ml) Kidney beans
2 TABLESPOONS Sunflower oil
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-4 Tbsp Lime juice
2 packages (250 g each) Chiliquark
4 pickled peppers
7-10 Tbsp Chilli powder
7-10 Tbsp Aluminium foil

Directions

1
Wash potatoes thoroughly, wrap in foil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 1 1/4- 1 1/2 hours, remove from oven
2
Wash the meat, dab dry and cut into cubes. Peel and chop the onions. Pour beans into a sieve and rinse
3
Heat the oil in a pan and fry the meat for about 12 minutes while turning. After approx. 8 minutes add onion cubes, corn and beans. Season to taste with salt, pepper and lime juice
4
Take the finished potatoes out of the oven, wrap them in foil, cut them lengthwise and press them on. Fill with prepared chicken pan and quark. Garnish with pepperoni and sprinkle chilli powder