Archive | April, 2012

Chicken and Chiles Stuffed Potatoes

23 Apr

This recipe is such an easy one. If you microwave your potatoes, you can have dinner on the table in under 20 minutes. That’s a keeper in my book! The chicken was delicious in the potatoes but I think I want to try using shrimp next time. Shrimp only takes 2-4 minutes to cook and the potato would support the delicate flavor of the shrimp.

But that’s for another day. Last night, I used chicken and it was great!

Chicken and Chiles Stuffed Potatoes

Time: 15 minutes
Level: Easy
Servings: 2

2 large potatoes (I used 1 large and 3 small ones and adjusted the microwave time accordingly)
1 chicken breast, thawed and chopped into small bite-sized pieces
1 tsp. chili powder
1/2 tsp. salt
1 small can chopped green chiles
1/3 c. sour cream
1/3 c. shredded cheese

Preheat oven to 425°. Wash and dry potatoes. Poke holes in the potatoes with a fork. Place potatoes in the microwave for 6 minutes.  Check to see if they are tender. If they are still very hard, microwave in 1 minute increments until soft. Meanwhile, season chicken with chili powder and salt. In a greased pan over medium high heat, cook chicken until no longer pink, about 7-10 minutes. Cut cooked potatoes in half and hull out the soft insides, leaving the potato jacket intact.

In a bowl, mix potato insides, chopped chiles, and sour cream together. Fold in cooked chicken. Spoon mixture back into potato jackets. Top with shredded cheese.On a baking sheet, bake stuffed potatoes until cheese is melted and stuffing is heated through, about 5-7 minutes. Yum!

Tips
-Use shrimp instead of chicken.
-Use low fat or fat free sour cream.

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