Ingredients: (Serves 2)
2 Lg baking potatoes
1/2 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp salt, divided
Dash (x2) cayenne pepper
2 boneless, skinless, chicken breast half (4 oz)
2 tsp butter, softened
1/2 cup shredded mexican/fiesta blend cheese or cheddar cheese
4 Tbsp sour cream
3 tsp milk
Dash (x2) pepper
Salsa (Optional) - I don't use this because Jeff doesn't eat salsa
Directions:
-Scrub and pierce potato. Bake at 315* for 1 hr or until tender. (Note: I always do this in the microwave... its sooo much faster! Its about 5-7 minutes per potato. But check often!).
-Meanwhile, combine the cumin, oregano, 1/4 tsp salt, and cayenne pepper. Rub on (defrosted) chicken. Place chicken in a small baking dish (lightly coated with cooking spray) and bake, uncovered, at 375* for 20-25 minutes or until juices run clear. (Note: for tonight I actually used my Pampered Chef Covered Baker and cooked the chicken in the microwave in 10 minutes! And yes, it is safe to do that in that dish!)
-Cut chicken into small cubes, set aside.
-When cooled enough to handle, cut a thin slice off the top of the potato and discard. Scoop out pulp (gently!) leaving a thin shell. In a bowl, mash the pulp with butter. Stir in cheese, sour cream, milk, pepper, remaining 1/4 tsp salt, and reserved chicken.
-Spoon mixture into potato shell. Place on ungreased baking sheet and bake at 375* for 10-15 minutes or until heated through (Note: you can microwave it too)
-Top with salsa and additional sour cream
MY SPECIAL TWIST:::
I will cook extra potatoes for more pulp (its the best part!)-you may need a little more butter. I spread what pulp doesn't fit in the shell around the potatoes in the dish. I add another layer of cheese on top (I love cheese). Today I pulled it out of the oven thinking the cheese was done and after scooping it onto our plates saw the cheese wasn't completely melted so stuck it in the microwave for a minute. Presto! Yummy to our tummies!
Jeff afterward:
No comments:
Post a Comment