How to make
Boil the potatoes for half an hour in water with a pinch of salt. Meanwhile, let the cut chicken pieces marinate in a mixture of turmeric, black pepper, salt, olive oil and lemon juice.
Remove the stumps of the mushrooms, clean the caps with wet kitchen paper. Cut into small pieces and sauté them in a pan in which you have previously heated olive oil with a few cloves of garlic and thyme.
As soon as they are ready, remove the mushrooms and transfer the chicken into the same pan. Fry until golden, cut into even smaller pieces and add to the mushrooms. Sprinkle with spices to taste.
Cut the cooked potatoes in half lengthwise, remove the inside carefully. Season with salt and spread the potato boats with mayonnaise.
Fill the potatoes with the prepared stuffing, pour a few drops of Tabasco sauce. You can add a little more mayonnaise if you like.
The stuffed potatoes with meat can be served as beer appetizer or spectacular appetizer.
