Hearty Chicken-Filled Potato Recipe

Ingredients

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

Directions

• Scrub and pierce potato. Bake at 375° for 1 hour or until tender. Meanwhile, combine the cumin, oregano, 1/8 teaspoon salt and cayenne; rub over chicken. Place in a small baking dish coated with cooking spray. Bake, uncovered, at 375° for 20-25 minutes or until juices run clear.
• Cut 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.
• 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. Yield: 1 serving.

Hearty Chicken-Filled Potato published in Cooking for 2 Spring 2006, p64