In Warsaw, Indiana, Janice Torrence serves her potatoes southwestern-style with salsa and a little sour cream. "My whole family enjoys this recipe," she relates. "Plus, I can prepare it using cooked chicken that is left over from another meal."
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VERIFIED BY Taste of Home Test Kitchen
- 2 large baking potatoes
- 1 cup cubed cooked chicken
- 1 cup tomato sauce
- 1/2 cup salsa
- 1 tablespoon brown sugar
- 2 tablespoons sour cream
- 1 tablespoon minced fresh parsley
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. In a microwave-safe bowl, combine the chicken, tomato sauce, salsa and brown sugar. Cover and microwave on high for 3 minutes or until heated through.
- Cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture, sour cream and parsley. Yield: 2 servings.
Originally published as Salsa Chicken Potatoes in Quick Cooking September/October 2004, p60