Stuffed baked potatoes with chicken and corn

Ingredients for 2 servings:

• 1 chicken schnitzel
• 200 g corn, frozen
• 1 onion(s)
• salt and pepper
• curry powder
• oil
• 4 large potatoes (baking)
• 50 g olives, black, pitted
• 150 g cheese, grated
• aluminum foil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Preheat the oven to 270 degrees Celsius (525 degrees Fahrenheit). Place the potatoes in a large pot with hot water and boil for 15 minutes. Remove the potatoes and dry them with kitchen paper. Make a deep cut in the middle so that the two potato halves are open. Peel the onion. Cut the chicken breast into bite-sized pieces. Add the oil to a pan and fry the onion, chicken, and corn on low heat for about 5 minutes. Season with salt and pepper, sprinkle with a little curry powder, and fry for another 2 minutes, stirring frequently. Chop the olives and only add them to the filling once the oven is turned off. Place one potato at a time on a large sheet of aluminum foil and wrap it so that only the potato is visible. The foil will hold the potato in place. Fill the potatoes with the filling. Sprinkle with cheese (gratin cheese or Edam, Emmental, or Gouda) and bake lightly in the oven for 6 minutes. Serve with a sour cream dip, salad, or bulgur salad.