Potatoes with Santa Fe Chicken Topper
Source of Recipe
the web
List of Ingredients
four 6 - 8 ounce baking potatoes
Shortening, margarine, or butter (optional)
3/4 cup tomato sauce
1/2 cup salsa
1 cup cubed cooked chicken
1 8-ounce can whole kernel corn, drained
1/4 cup thinly sliced green onions
1/2 cup shredded Colby and Monterey Jack or Monterey Jack cheese with peppers (2 ounces)
Recipe
1. Use a vegetable brush to thoroughly scrub baking potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, for moist skins, skip rubbing. Prick potatoes; wrap each in foil.)
2. Bake in a 425 degree F. oven for 40 to 60 minutes or until tender.* Roll each potato on a hard surface to loosen skin. Cut a crisscross in tops with a knife. Press in and up on ends.
3. Meanwhile, for topper, in a 1-quart saucepan combine tomato sauce and salsa; bring to boiling. In another saucepan combine chicken, corn, and green onions. Heat through. Spoon the chicken-corn mixture atop baked potatoes. Top with sauce and shredded cheese. Makes 4 main-dish servings.
*Microwave directions for potatoes: Scrub baking potatoes. Pat dry and prick. Do not rub with shortening, margarine, or butter. On a microwave-safe plate arrange potatoes in a spoke fashion. Micro-cook, uncovered, on 100% power (high) for 14 to 17 minutes or until tender, rearranging and turning poetess once. Let stand for 5 minutes. Continue as directed.
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