Super Spuds

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Super Spuds

Super Spuds
12 very small russet potatoes
1 large pasilla chile pepper
1 tbsp. olive oil
2/3 cup cooked rotisserie chicken meat chopped
1/2 cup red enchilada sauce
1 1½ cups Tillamook Pepper Jack Cheese shredded
1/4 cup green onions sliced
Sour cream

Prep: 25 minutes Cook: 1 hour Makes: 12 servings

1. Scrub potatoes and pierce with a fork. Microwave on HIGH for 30 minutes or until soft when gently squeezed. Let cool slightly; cut in half. Scoop out cooked potato, leaving 1/4-inch layer of potato in skins. (Save insides for another use.)
2. Meanwhile, place pepper under the broiler and cook for several minutes on each side to blacken the skin. Place in a bag and let stand for 10 minutes. Rub skin off pepper and discard seeds and stem; coarsely chop.
3. Preheat oven to 450°F. Place potato skins on a large baking sheet and brush inside and out with oil. Bake for 15 minutes. Place equal amounts of pepper, chicken, sauce and cheese inside each potato. Bake for 15 minutes more or until skins are crisp. Sprinkle with green onions. Serve hot with sour cream and guacamole.
Nutritional Information:
220 calories, 10 g protein, 6 g total fat (2.5 g sat.), 31 g carbohydrate, 3 g fiber, 2 g sugar, 20 mg cholesterol, 120 mg sodium, 4 points


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