Savory Chicken
Cheese Potato Tarts

Transform simple mashed potatoes into savory edible cups filled with a juicy chicken, bell pepper, and mushroom stir-fry, all crowned with bubbling melted cheese.

Ingredients

• 800 g potatoes
• 1 tsp sea salt
• 1/2 tsp black pepper
• 100 g colored bell peppers
• 100 g mushrooms
• 1 small onion
• 2 cloves garlic
• 300 g chicken thigh meat
• 1 tbsp cooking oil
• 1 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tsp red paprika powder
• 150 g shredded mozzarella or cheddar cheese
• optional fresh parsley

Instructions

1. 1Mash the potatoes

   

   Place steamed potato chunks into a large glass bowl. Add sea salt and freshly ground black pepper, then use a masher to blend everything until smooth and well-combined.

   Tip: For the smoothest texture, ensure the potatoes are still warm when mashing; they will break down much more easily.
2. 2Shape the potato cups

   

   Divide the mashed potato mixture into even, round balls and place them on a parchment-lined baking sheet. Use the back of a spoon to press firmly into the center of each ball, creating a hollow cup shape to hold the filling.

   Tip: Slightly wetting the spoon with water can help prevent the mashed potatoes from sticking as you shape them.
3. 3Dice the vegetables

   

   Carefully dice the bell peppers, mushrooms, and onions into small, uniform pieces on a clean cutting board. Uniform dicing ensures that the filling cooks evenly.

   Tip: Keep your knife sharp to ensure clean cuts, especially when working with vegetables that have higher water content like mushrooms.
4. 4Sauté aromatics

   

   Heat a non-stick pan with a little oil over medium heat. Add the chopped onions and minced garlic, sautéing until they are fragrant and translucent.

   Tip: Do not brown the garlic too deeply at this stage, as it can turn bitter; soften it just until aromatic.
5. 5Cook the chicken

   

   Add the diced chicken thigh meat into the pan with the sautéed aromatics. Stir-fry the chicken until it is cooked through and no longer pink.

   Tip: Using chicken thigh meat ensures the filling remains juicy and flavorful compared to breast meat.
6. 6Season the filling

   

   Season the cooked chicken mixture with black pepper, soy sauce, tomato ketchup, and paprika powder. Mix thoroughly to ensure the chicken is evenly coated with the seasonings.

   Tip: Add the seasonings gradually and taste as you go to balance the flavors of the ketchup and soy sauce to your preference.
7. 7Stir-fry vegetables with chicken

   

   Add the diced colored bell peppers and mushrooms into the pan containing the cooked chicken mixture. Stir-fry briefly over medium-high heat until the vegetables are just tender and well-combined with the chicken.

   Tip: Keep the vegetables slightly crisp to maintain a nice texture contrast with the soft mashed potato base.
8. 8Start assembly

   

   Place the pre-baked hollowed mashed potato cups onto a baking sheet lined with parchment paper. Add a layer of shredded cheese into the bottom of each potato cup to create a melted base for the filling.

   Tip: Ensure the potato cups are stable on the tray before adding the cheese.
9. 9Fill the potato cups

   

   Spoon the prepared chicken and vegetable mixture generously into each cheese-lined potato cup, filling the hollowed centers evenly.

   Tip: Press the filling down gently with the back of the spoon to ensure it stays compactly inside the cup.
10. 10Add final cheese topping

    

    Sprinkle an additional layer of shredded cheese over the top of the chicken-filled potato tarts. Place them back into the oven at 200 degrees Celsius and bake for approximately 5 minutes until the cheese is melted and bubbling.

    Tip: Watch closely during this final bake to prevent the cheese from burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions