Chicken Tikka Stuffed Potatoes

Something Extra Winter 2016

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Chicken Tikka Stuffed Potatoes

Chicken Tikka Stuffed Potatoes
2 large russet potatoes (about 1½ lbs.)
3/4 cup Maya Kaimal Tikka Masala Indian Simmer Sauce
1/3 cup fat-free plain Greek yogurt
2 tsp. ground turmeric
1 cup Del Real Shredded Chicken
1/2 cup diced red bell pepper
1/4 cup sliced green onion tops
Chopped fresh Italian parsley (optional)

Turmeric gives these potatoes their bright color. Often called one of the healthiest foods, it's used in India to treat many ailments.

Prep: 10 minutes Cook: 20 minutes Serves: 4

1. Place potatoes on a microwave-safe plate. Pierce several times and microwave on HIGH for 10 minutes or until soft when gently squeezed.
2. When cool enough to handle, cut in half lengthwise and scoop flesh into a medium bowl, leaving a small rim of potato inside the skin. Stir sauce, yogurt and turmeric into bowl with potato, then stir in chicken and bell pepper.
3. Spoon mixture into potatoes and microwave for a few minutes more or until very hot. Sprinkle with green onions and parsley, if you like.

Nutritional Information:
Nutrition per serving: 250 calories, 14 g protein, 6 g total fat (1 g sat.),
38 g carbohydrate, 3 g fiber, 4 g sugar, 24 mg cholesterol, 346 mg sodium, 7 points


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