In the future, I will bake the potatoes for sure. Even though I had to microwave them longer than the listed 20 minutes, I still couldn't get the typical baked-potato consistency. I'd bake them in the oven for sure.
I also didn't love the actual chicken. I used the brand they recommended and just wasn't impressed. Next time, I will either use my own or try a different brand.
Aside from those two complaints, I really liked the idea of these potatoes and will give them another shot.
Ingredients
- 6 6oz baking potatoes
- 1/2 cup sour cream
- 2 green onions, finely chopped and divided
- 1 1/3 cups shredded barbecue chicken (such as Lloyd's)
- 1/2 cup (2 ounces) reduced-fat shredded extra-sharp cheddar cheese
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 10 minutes or until done, rearranging potatoes after 5 minutes.
2. While potatoes cook, combine sour cream and 2 tablespoons onions; set aside.
3. Place chicken in a microwave-safe bowl; cover with plastic wrap (do not allow plastic wrap to touch food). Remove potatoes from microwave; place chicken in microwave. Microwave at HIGH 2 minutes or until thoroughly heated.
4. Slice potatoes lengthwise, cutting to, but not through, other side; fluff with fork. Top each potato evenly with chicken, sour cream mixture, cheese, and remaining onions.
This reminds me of a fabulous dish from a bbq place back home where they piled a mountain of amazing smoked shredded pork on top of a giant baked potato. Then topped it off with shredded cheddar, their special sauce, bacon bits. I'm sure this one is much healthier!
ReplyDeleteI wonder if the microwave method works better with smaller potatoes. Also if you wrap a potato in a wet papertowel, it'll cook more evenly.
ReplyDeleteCheers! thanks for sharing