Stuffed potatoes with Cretan Graviera PDO, chicken mince and yoghurt

Ingredients

8 potatoes
150 g "Prince" Dessert with yoghurt culture Kalogeraki
100 g Cretan Graviera PDO Kalogeraki
¼ teaspoon of nutmeg
1 egg
Salt

For chicken mince
250 g chicken mince
100 g of bacon
1 onion
1 clove of garlic
100 g Cretan Graviera PDO Kalogeraki
1 tablespoon of tomato paste
1 teaspoon of sugar
150 ml chicken broth
50 ml cognac or wine
30 ml of olive oil
1 bay leaf
¼ teaspoon of cumin
¼ teaspoon of marjoram
Fresh pepper
Salt

Method

Wash the potatoes, boil them in salted water until they are softened. Filtrate them and then let them cool.
Chop the onion, garlic, bacon and sauté in a deep pan for 1 to 2 minutes.

Then add the chicken mince. Continue the sauté for 3 minutes until the mince is colored and cognac.

We put salt, spices, herbs, sugar, pate and broth.
Let the mixture simmer. After the liquids are absorbed, add half of the grained Creta Graviera PDO Kalogeraki, mix and remove.

With a sharp knife, cut the potatoes from above and with a teaspoon remove the inside as we do at "gemista".

Fill the potatoes with the mixture and place them in a pan.

In a bowl, mix "Prince" Dessert wiht yoghurt culture Kalogeraki, the remaining grated Graviera, the egg and the nutmeg. With this sausage we cover the potatoes and put it in the oven.

Bake for 20 minutes at 180 ° C and our stuffed potatoes are ready!

Tips: Besides chicken mince we can use any kind of mince we want.

         Stuffed potatoes as a main dish fit perfectly with a green salad