Potatoes stuffed with creamed corn and turkey breast

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Potatoes stuffed with creamed corn and turkey breast

Name: Potatoes stuffed with creamed corn and turkey breast
Prep time: 45 min
Total time: 45 min
Yield: 4 Porções
Ingredients: 4 unit(s) large potatoes; 2 can(s) drained corn; 2 cup milk; 2 tablespoon cornstarch; 1 unit(s) chicken broth; to taste Salt; 1 can(s) Heavy cream; 8 unit(s) turkey breast slices; 1 cup grated mozzarella cheese; to taste Oregano for sprinkling

🇧🇷Brazil

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(Português)

45 min(s)

4 servings

Diário de

@andressa_soares

Ingredients
Recipe

large potatoes4 unit(s)
drained corn2 can(s)
milk2 cup
cornstarch2 tablespoon
chicken broth1 unit(s)
Salt to taste
Heavy cream1 can(s)
turkey breast slices8 unit(s)
grated mozzarella cheese1 cup
Oregano for sprinkling to taste

Wrap the potatoes in aluminum foil and place in a medium, preheated oven for 1 hour or until tender. Let cool.
For the cream of corn, blend 1 can of corn, milk, cornstarch and chicken broth in a blender.
Transfer to a pan, add the remaining corn and lead to medium fire, stirring until thickening. Add the Heavy cream, season with salt and set aside.
Remove a lid from the potatoes and carefully remove part of the pulp. Arrange 2 slices of turkey breast on each potato and fill with creamed corn.
Divide the cheese between the potatoes, sprinkle with oregano and place in a preheated medium oven for 20 minutes. Serve immediately

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Potatoes stuffed with creamed corn and turkey breast

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