Blooming Fried Potatoes Stuffed With Chicken Meatballs
Anyone who's ever had a blooming onion before knows exactly why the dish is also known as the "Awesome Blossom." And while it is certainly delicious, there's one problem with this appetizer... and that's exactly it — it's just an appetizer. If you want the same decadent experience, but as a main dish, then stuffed blooming potatoes in a bed of tomato sauce and baked cheese is the way to go!
- 3 large potatoes or 5 medium waxy potatoes
- oil for frying
- 1 chicken breast
- 1 small onion
- 1 garlic clove
- 6 parsley stems
- 2 tsp paprika
- 1 tsp curry powder
- 2 pinches of black pepper
- 1 cup tomato sauce
- 1 cup shredded cheese
- 5 black olives
1. Preheat the oven to 350°F and peel the potatoes. If you're using bigger potatoes, cut them in half. If you're using medium potatoes, cut off the lower section of the potatoes so they can stand upright. Make an incision at the top center of each potato and cut about ⅔ of the way down. Make 3 more incisions at the 45°, 90°, and 135° marks, always making sure to cut only about ⅔ down.
2. Heat the oil in a deep pot and fry the potatoes. Place the fried potatoes on paper towels to soak up excess oil.
3. Chop the chicken breast, onion, garlic clove, and parsley into small pieces and add to a blender or food processor, along with the paprika, curry powder, and pepper. Blend until smooth.
4. Fill the fried potatoes with the ground chicken filling and make meatballs with what's leftover.
5. Pour the tomato sauce in a casserole dish, set the fried potatoes upright in the sauce, and spread the meatballs around the dish. Sprinkle cheese over everything, place a black olive in the opening of each potato, and cook for 25 minutes.
As always, you can let your creativity run wild when it comes to trying out different fillings. Everyone will be so focused on how beautiful these potato blossoms are anyways! You can find the recipe for the Potato Stacks Casserole featured in the bonus video here.