Sweet and Sour Topped Baked Potatoes |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is my first try at submitting a recipe, so please be kind! I'm not sure where I got the original recipe, but I know that I've made some adjustments over time. It's also good using shrimp or pork and I'm sure it would be wonderful even if made with no meat at all. Ingredients:
4 large baking potatoes |
1 onion, sliced |
1 green pepper, chopped |
2 tablespoons margarine |
2 cups pineapple juice, divided |
1/4 cup brown sugar |
1/4 cup white vinegar |
3 tablespoons soy sauce |
3 drops tabasco sauce |
3 tablespoons cornstarch |
2 cups chicken, cooked |
1/4 cup carrot, sliced and cooked |
Directions:
1. Bake potatoes at 400 degrees for one hour or until done.
2. Meanwhile, in a large skillet, saute onion and green pepper for 5 minutes.
3. Add 1 3/4 C pineapple juice and bring to a simmer.
4. Stir in sugar, vinegar, soy sauce and Tabasco.
5. Combine remaining 1/4 C pineapple juice and cornstarch, stirring well and adding to vegetables.
6. Bring to a simmer, reduce heat, and cook for 5 minutes.
7. Add chicken and carrots, and simmer until thoroughly heated.
8. Split tops of potatoes; fluff insides with a fork and top with sweet and sour mixture.
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