Potatoes stuffed with chicken and bacon with béchamel sauce

Comments

Hello, today I bring you some Stuffed potatoes chicken and bacon with béchamel sauce. The potato is everyone's favorite food, it provides us with fiber, vitamins, proteins and carbohydrates, making it an essential food in our Mediterranean diet.

Without a doubt, it is also a useful food for any recipe, since with it we can make multitude of recipes: chips, roast potatos, purees, tortillas, salads, etc.

Now I will explain to you step by step what we have to do to make these juicy Stuffed potatoes.

Ingredients

For 3 - 4 people:

4 big fat potatoes.
1 large chicken breast.
150 g of smoked bacon.
1 medium onion.
8 slices of cheese.
Olive oil.
Salt
Thyme.

For the bechamel:

Olive oil.
2 tablespoons of flour.
Milk.
A pinch of nutmeg.
Parsley.
Salt

Preparation

First we will have to cook the potatoes in a large pot with plenty of water and a little salt. If all the potatoes do not fit in the same pot, we will put two, since if we caked all of them they would not cook correctly and they would be raw. Once cooked, we would take them out and reserve them separately for them to warm.

When they have tempered, we cut them lengthwise, leaving two more or less even halves. Subsequently, with a spoon we carefully remove the potato meat and we put it in the pan.

While they are tempering the potatoes, in a pan Put a good background of olive oil, and add the finely chopped onion. When we see that it has a golden color, add the chicken and cook for a few minutes. Then we add the bacon. We lower the heat and continue cooking a few more minutes.

Then, we add the potato meat to the pan so that it takes on all the flavors, in addition, that it loses its volume. And, we add salt and thymeBe careful with the salt, since previously, we had added salt to the cooking water.

On the other hand, in a saucepan, we are doing the bechamel. We add a splash of oil and then the flour. We cook the flour with a rod to prevent it from sticking. When the flour has taken on a more golden color, we gradually incorporate the milk, in small streams so that we do not get lumps. Cook and add milk until we have a light cream. When it is ready add salt, a little nutmeg and parsley.

Finally, we stuff the potatoes and cover it with béchamel. We put a slice of cheese on top, and we take it to the oven at 180 ° C for about 10-15 min.