Chicken-Stuffed Potatoes
with Lemon Yogurt
Digital shopping list
Everything you need for two servings: one potato, split and filled, with carrots on the side per person. Check what you already have and buy only what’s missing.
Fresh vegetables, herbs, and lemon
2 potatoes — about 9 oz (250 g) each
Carrots — 7 oz (200 g), peeled weight
Chives — enough for 1 tablespoon chopped
1 lemon — you will need 1 tablespoon (15 ml) of juice
Meat and dairy
Cooked skinless, boneless chicken breast — 6½ oz (180 g), weighed after cooking
Plain whole-milk yogurt with no added sugar — about ⅔ cup (150 g)
Pantry
Extra-virgin olive oil — about 2 teaspoons (10 g), total: half for the filling and half for the carrots
A little salt, optional
Optional substitutions
Cooked turkey breast instead of chicken — 6½ oz (180 g), cooked weight.
Chopped parsley instead of the chives.
Luca’s note
The chicken amount refers to the cooked meat, without skin or bones.
If using chicken prepared earlier, consider how it was stored and which seasonings were added. Taste the filling before adding salt.