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Chicken + Cheese Stuffed Potatoes

Source of Recipe

from the turbo members recipe site


List of Ingredients

6 medium red potatoes
1/2 medium finely minced onion
2 - 3 finely minced garlic cloves
2 boneless, skinless chicken breasts, cut into small cubes
1 c. Cheddar cheese
1/3 c. sour cream
1 beaten egg
salt and pepper to taste
paprika
water


Recipe

Place the rack on the base.
Scrub the potatoes and cut in half and place on the rack.
Add 2 c. water to the base.
Cover, valve open, high heat and cook for 20 minutes,
Be sure not to over cook or let the pan go dry.
Uncover and remove the rack of potatoes from the base
and set aside to cool.
Pour out the water in the base and place the chicken in,
add 3 - 4 tablespoons of water.
Cover, valve open, high heat and cook for 3 minutes.
Uncover, stir the chicken, add 3 - 4 tablespoons more of
water. Cover, valve open, high heat and cook for another
3 minutes.
Uncover and check for doneness. The inside of the chicken
should not be pink.
Uncover, remove the chicken to a plate.
Add the onions and garlic to the base. Add 3 - 4 tablespoons
of water. Cover, valve closed, medium/high heat and cook for 3 minutes.
Uncover, stir to loosen. If any liquid left, cook down until it is almost dry. Then remove the onions/garlic and to a bowl.
Place the rack back into the base.
Scoop the cooked potato out of each half into a bowl, leaving 1/4" skin on the potato halves. Place the potato shells on the steam rack.
Add the onion/garlic, cheese, sour cream, egg, salt and pepper to the potato insides. Mash or mix until almost smooth.
Add the chicken pieces to the potato mixture and stir until evenly mixed.
Fill each potato shell with all of the mixture, mounding up high.
Sprinkle the tops with paprika.
Add 1 1/2 c. water to the base. Cover, valve open, high heat and cook for 15 minutes.