1 kg baby potatoes
200 gr DODONI feta
1 chicken breast, skinless and boneless
1 tbsp smoked paprika
½ cup parsley
100 gr pistachios
salt & pepper
Boil the baby potatoes until completely soft and let cool. Crush the pistachios and crumble the feta.
Chop the parsley. Rub the chicken breast with olive oil, salt, pepper and smoked paprika and bake in 190oC for about 25 minutes.
Set them aside to cool.
Halve the potatoes lengthwise. With a teaspoon, carefully remove as much potato flesh as possible without breaking the peel and place it in a bowl. In that same bowl add the crumbled feta, crushed pistachios, chopped parsley, shredded chicken breast, 5 or 6 tablespoons olive oil and salt and pepper to taste.
Mix well with a fork. Place the potatoes on a baking tray, lined with baking sheet. Stuff each potato with about a tablespoon of stuffing.
Bake in a preheated oven, at 190oC, for about 15 minutes.