4 medium sized potatoes
4 pieces of pullet fillets
150 g of béchamel sauce
100 g of shredded kashar cheese

Dice the pullet fillets into cubes, season with salt and pepper and fry in Orkide Sunflower Oil in a pan.

Peel the potatoes and cut them in half. Hollow them out with a spoon and fry in plenty of hot oil for about 10 minutes.

Fill the hollow potato halves with the fried pullet fillets and pour béchamel sauce on each. Top each off with the shredded cheese and paprika and bake in a pre-heated oven for 15 minutes

Gratia our Executive Chef Nejdet Polat