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 Fresh Deli Artichoke Jalapeño Dip divided
2 tbsp. light sour cream
1/2 cup rotisserie chicken (slightly heaping) shredded
1/2 cup Raley's Fresh Produce Pico de Gallo
1 to 2 tbsp. Parmesan cheese shredded
fresh basil (optional) snipped
Directions
Recipe may be doubled, increasing potato cook time by 5 minutes.
 
Prep: 10 minutes Cook: 9 minutes Makes: 2 servings 
 
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. 
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