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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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In Warsaw, Indiana, Janice Torrence serves her potatoes southwestern-style with salsa and a little sour cream. My whole family enjoys this recipe, she relates. Plus, I can prepare it using cooked chicken that is left over from another meal. Ingredients:
2 large baking potatoes |
1 cup cubed cooked chicken |
1 cup tomato sauce |
1/2 cup salsa |
1 tablespoon brown sugar |
2 tablespoons sour cream |
1 tablespoon minced fresh parsley |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. In a microwave-safe bowl, combine the chicken, tomato sauce, salsa and brown sugar. Cover and microwave on high for 3 minutes or until heated through.
2. Cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture, sour cream and parsley. Yield: 2 servings.
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