Chicken, Jalapeño and Artichoke Stuffed Potatoes


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Chicken, Jalapeño and Artichoke Stuffed Potatoes

Chicken, Jalapeño and Artichoke Stuffed Potatoes
Ingredients
1 (12- to 14- oz.) russet potato
1/4 cup Raley's Artichoke Jalapeño Dip, divided
2 tbsp. light sour cream
1/2 cup shredded rotisserie chicken (slightly heaping)
1/2 cup Raley's Pico de Gallo
1 to 2 tbsp. shredded Parmesan cheese
fresh snipped basil (optional)
Directions

Recipe may be doubled, increasing potato cook time by 5 minutes.

Prep: 10 minutes, Cook: 9 minutes, Serves: 2

1. Scrub potato and place in a microwave-safe dish; cover or seal tightly with plastic wrap and microwave on HIGH for 7 minutes or until soft. Let cool slightly, then cut in half.

2. Scoop potato into a small bowl, leaving a small shell of potato inside the skin. Mash with a fork, then stir in 2 tbsp. artichoke dip and sour cream; spoon back into potato shell and place back in dish.

3. Stir together chicken, pico de gallo and remaining artichoke dip and pile on top of potato halves. Sprinkle with Parmesan; cover and microwave on HIGH for 2 minutes more. Sprinkle with basil, if you like. 

Nutritional Information:
(353 g): 380 calories, 18 g protein, 16 g total fat (6 g sat., 0 g trans), 39 g carbohydrate, 2 g fiber, 4 g sugar, 55 mg cholesterol, 830 mg sodium, 9 points

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