Saturday, January 17, 2009

Hearty Chicken-Filled Potato


  • 1 large baking potato
  • 1/4 tsp ground cumin
  • 1/8 tsp dried oregano
  • 1/4 tsp salt, divided
  • dash cayenne pepper
  • 1 boneless skinless chicken breast half (4 oz)
  • 1 tsp butter, softened
  • 1/4 cup shredded Mexican cheese blend or cheddar cheese
  • 2 TB sour cream
  • 1-1/2 tsp milk
  • dash pepper
  • salsa, minced fresh cilantro, minced chives and additional sour cream, optional

  1. Scrub and pierce potato. Bake at 375* for 1 hour or until tender. Meanwhile, combine the cumin, oregano, 1/8 tsp salt and cayenne; rub over chicken. Place in a small baking dish coated with nonstick cooking spray. Bake, uncovered, at 375* for 20-25 minutes or until juices run clear.
  2. Cut the chicken into small cubes; set aside. When cool enough to handle, cut a thin slice off the top of potato and discard. Scoop out pulp, leaving a thin shell. In a bowl, mash the pulp with butter. Stir in the cheese, sour cream, milk pepper, remaining salt and reserved chicken.
  3. Spoon into potato shell. Place on an ungreased baking sheet. Bake at 375* for 10-15 minutes or until heated through. Garnish with salsa, cilantro, chives and additional sour cream if desired.
  4. 1 serving

1 comment:

Jeff & Aleigh said...

We eat something similar once a week!!! SOOO good!!