Kumpir – stuffed potatoes

Ingredients for 2 servings:

• 2 thick potatoes, 250 – 300 g each
• 200 g chicken strips
• some oil for frying
• 1 tsp tomato paste
• 1 shot of water
• 60 g corn
• 60 g kidney beans
• 250 g low-fat curd cheese
• 1 small shallot(s)
• 1 garlic clove(s)
• 1 dashes lemon juice
• 1 shot of white wine vinegar
• ½ tsp mustard
• some herbs, mixed, e.g. chives, parsley, dill or spice mixtures for herb curd
• ½ avocado(s)
• 1 tsp natural yogurt
• 1 cherry tomato(s)
• 1 dashes lemon juice
• salt and pepper
• garlic powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

For this dish, wash the potatoes, pierce them all over with a fork, and wrap them in aluminum foil. Bake in an oven preheated to 200°C (top/bottom heat) for about 60–70 minutes on the middle rack. In the meantime, prepare the filling and toppings. For the filling, fry the chicken strips in a pan with a little oil and season with salt, pepper, and other spices (e.g., barbecue seasoning, chicken seasoning, etc.). When the meat starts to brown, add the tomato paste and fry. Deglaze with a splash of water. Add the corn and kidney beans and simmer briefly. For the herb curd, finely chop the shallots, press the garlic, and stir everything into the low-fat curd along with lemon juice, vinegar, and mustard. Season to taste with salt, pepper, and dried or fresh herbs. Chives, parsley, dill, herb curd seasoning, or anything else you like goes well with this. Place in the refrigerator for a short time to marinate. For the guacamole, mash the shelled avocado in a bowl with a fork. Finely dice the tomato and add it to the bowl with the yogurt. Season to taste with a squeeze of lemon juice, salt, pepper, and a little garlic powder. After baking, remove the potatoes from the oven and let them cool briefly. Then cut them lengthwise. Open the potatoes so that the halves are still connected at the bottom and loosen the inside with a fork. At this point, you can optionally add a little butter, grated cheese, or a dash of milk or cream to mash the inside. I also like to season it with potato seasoning. Divide the filling between the two potatoes and heat in the oven for another 2-3 minutes. Top with quark and guacamole, and enjoy! Note: The filling and toppings are variable and can be customized at any time, for example to accommodate a vegetarian or vegan diet or to use up leftovers from the refrigerator. Approx. 580 kcal per serving.