@havartiparty
Japanese Curry-Stuffed Potatoes
Prep Time
15m
Cook Time
1h 15m
Total Time
1h 30m
A twist on a shepherds pie stuffed into a potato, with delicious and hearty Japanese Curry.
Ingredients
Steps
Nutrition Facts
Ingredients
Servings:
4-5
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
1
Coat potatoes with olive oil and salt, bake at 425 for 45-60 minutes
2
In a small skillet, sautee 2/3c diced onion with a drizzle of olive oil, salt and pepper.
Carmelize them at a low steady heat for 45-60 minutes.
(If low on time, sautee until soft)
Add a splash of balsamic vinegar just as they finish cooking. Set aside for the mashed potatoes.
Carmelize them at a low steady heat for 45-60 minutes.
(If low on time, sautee until soft)
Add a splash of balsamic vinegar just as they finish cooking. Set aside for the mashed potatoes.
3
While potatoes are baking, brown chicken in a large saucepan, season with salt and pepper. Set aside.
Using the same pan, add in a drizzle of olive oil and your onions.
Once glossy, add in your other veggies as well as the ketchup, soy sauce, and honey.
Stir and add in your water, followed by the chicken buillion, and bring to a simmer.
Shred your chicken and add to pan, cover simmer for 20 minutes.
Add in the Japanese curry cubes and stir well until fully incorporated.
Using the same pan, add in a drizzle of olive oil and your onions.
Once glossy, add in your other veggies as well as the ketchup, soy sauce, and honey.
Stir and add in your water, followed by the chicken buillion, and bring to a simmer.
Shred your chicken and add to pan, cover simmer for 20 minutes.
Add in the Japanese curry cubes and stir well until fully incorporated.
4
Once potatoes are finished, remove them from the oven, but don't turn the oven off just yet.
Cut the tops off (not too much! We want to use the potatoes as serving bowls!) and scoop the insides out.
Mash the potatoes with some salt, carmelised onions, and cream cheese.
Spoon in some of the curry into your potato bowls, then pipe the mashed potatoes on top. Return to the oven for about 10 minutes, or until the potatoes just begin to turn golden brown with a crispy crust.
Cut the tops off (not too much! We want to use the potatoes as serving bowls!) and scoop the insides out.
Mash the potatoes with some salt, carmelised onions, and cream cheese.
Spoon in some of the curry into your potato bowls, then pipe the mashed potatoes on top. Return to the oven for about 10 minutes, or until the potatoes just begin to turn golden brown with a crispy crust.
5
Remove from oven and top with green onions.
Enjoy!
Enjoy!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories450kcal22%
-
Fat22g1%
-
Saturated Fat10g0%
-
Carbohydrates45g2%
-
Fiber4g0%
-
Sugar9g0%
-
Protein30g1%
-
Cholesterol80mg4%
-
Sodium700mg35%
Percent Daily Values are based on a 2,000 calorie diet.