Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Wine

Hearty Chicken-Filled Potato

“Try one of these colorful, over-stuffed spuds with all the fixings and Southwest flavor of fajitas,” writes Janet Dingler from Cedartown, Georgia. “All that’s missing are the tortillas and the messy eating!”

1 ServingsPrep: 1-1/4 hours Bake: 10 min.

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 small 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

2 of 2

Hearty Chicken-Filled Potato (continued)

Directions (continued)

375° for 10-15 minutes or until heated through. Garnish with
salsa, cilantro, chives and additional sour cream if desired. Yield:
1 serving.

Nutrition Facts: 1 serving (prepared with reduced-fat butter, reduced-fat cheese, reduced-fat sour cream and fat-free milk; calculated without optional ingredients) equals 556 calories, 14 g fat (7 g saturated fat), 99 mg cholesterol, 915 mg sodium, 70 g carbohydrate, 6 g fiber, 41 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.