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.
Pantry Chef 
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