Chicken, Chile and Cheese Stuffed Potatoes

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Chicken, Chile and Cheese Stuffed Potatoes
Chicken, Chile and Cheese Stuffed Potatoes
2 large russet potatoes (about 1½ lbs.), scrubbed
1/3 cup light sour cream
2 tsp. Morton and Bassett Mexican Spice Blend
1 cup shredded rotisserie chicken meat
1 cup shredded Mexican blend cheese
1/2 cup Raley's Pico de Gallo
1 (4- oz.) can diced green chiles

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Place potatoes on a microwave-safe plate and cover tightly with plastic wrap. Pierce plastic with a small knife to vent and microwave on HIGH for 10 minutes.

2. Let cool slightly, then cut in half lengthwise and scoop out potato into a medium bowl, leaving a 1/2-inch shell inside the skin. Place potato skins in a shallow microwave-safe baking dish and set aside.

3. Mash potato with a fork and stir in sour cream and Mexican seasoning. Add remaining ingredients, stirring just until combined. Spoon into potato shells, then cover with plastic wrap; microwave on HIGH for 5 minutes.

Tip: To spice things up, try substituting some canned sliced jalapeños in place of diced green chiles.

Wine Suggestion

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