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 time: 15 minutes,
Cook time: 15 minutes

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. 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. 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.

Makes 4 servings.

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

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