This recipe is from my sister Carrie T. She normally likes to “hide” zucchini or wheat germ in everything. I checked the recipe twice there isn’t any zucchini or wheat germ in this one.
Ingredients:
4 med size brown potatoes
2 chicken breasts (or leftover chicken)
½ to ¾ cup Greek yogurt
1 cup cheddar cheese (separated)
salt to taste
pepper to taste
2 green onions diced
½ cup cilantro chopped
your favorite salsa to taste
Directions:
4 med size potatoes – Wash them and bake them at 350 for
about an hour. Cool for 10 minutes. Slice in half long ways. Scoop out insides.
Save skins.
Season the chicken with salt and pepper to taste. Bake the chicken at 350 for 45
minutes. Let cool for 10 minutes
then shred and set aside.
In a bowl place the cooked potato flesh
½ cup to ¾ cup Greek yogurt
½ cup to ¾ a cup cheddar cheese
Salt pepper to taste
Mash potatoes and mix everything together re-stuff skins
Top with shredded chicken and a little more cheese.
Place on a baking sheet and bake 350 for 10 min until everything
is hot again and the cheese is melted.
Top with scallions cilantro and salsa and serve.
Goes great with
a salad.
I normally fix this with “planned over*” chicken but I have
also made it with left over chili, taco meat, sautéed veggies, and pork when I
do not have chicken.
*a planned over is when you know that you are going to use
something like chicken twice in a few days and you cook enough for both nights
and only have to clean once*
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