Recipe for creamy skillet potato pie, submitted by Giselle Cirino
1. In a saucepan, add the potatoes with their skins on and cover with water.
Ingredients · Servings 4
- 8 medium potatoes
- 200g of shredded cooked and seasoned chicken
- 4 tablespoons of cream cheese
- Salt to taste
Method · 45 min
- In a saucepan, add the potatoes with their skins on and cover with water.
- Bring to a boil over high heat, then cook for 15 minutes and turn off the heat.
- Let cool, peel the potatoes, season with salt, and mash with a fork until it becomes a puree.
- In a non-stick frying pan, brush with a little olive oil and place half of the mashed potato and spread it out.
- Then stuff it with the chicken.
- Add the cream cheese on top.
- Cover with the remaining mashed potatoes.
- Brush with a little more olive oil and cook over low heat until golden brown.
- Once golden brown, carefully flip it over into another frying pan and let the other side brown.
- Note: You can use any filling of your choice.
- 2. Bring to a boil over high heat, then cook for 15 minutes and remove from heat.
- 3. Let it cool, peel the potatoes, season with salt, and mash with a fork until it becomes a puree.
- 4. In a non-stick frying pan, brush with a little olive oil and place half of the mashed potato and spread it out.
- 5. Then stuff it with the chicken.
- 6. Add the cream cheese on top.
- 7. Cover with the remaining mashed potatoes.
- 8. Brush with a little more olive oil and cook over low heat until golden brown.
- 9. When golden brown, carefully flip it into another frying pan and let the other side brown.
