Cheesy Chicken & Mushroom Stuffed Potatoes

Method:

To Air-Fry potatoes:

1. Wash and grease potatoes with oil.
2. Air-fry at 180°C for 20-25 minutes until cooked.
3. Peel, scoop out the center, and set it aside.
4. Mix butter and herbs, then rub over potatoes.

To Boil Chicken:

1. Boil the chicken with Dipitt White Vinegar, Dipitt Soy Sauce, salt, and black pepper. Then drain and set aside.
2. Once boiled shred the chicken and set it aside.

For the Filling:

1. In a pan, melt butter and sauté the sliced mushrooms and chopped capsicum until softened.
2. Add the shredded boiled chicken and sauté for a minute.
3. Stir in Dipitt Sriracha Sauce, Dipitt Pizza Sauce, corn, and the mashed potato from the scooped centres.
4. Season with salt and black pepper, then mix well until everything is combined and heated through.

To Assemble & Air-Fry:

1. Fill each air-fried potato shell with cheese and the prepared filling.
2. Sprinkle more cheese and chilli flakes on top.
3. Air-fry at 180°C for 10 minutes or until the cheese melts.
4. French Dressing – Drizzle on top before serving.

Serve and enjoy!