30 May, 2018
A quick and spicy recipe using ground chicken and baking potatoes.
- Preheat toaster oven to 425 degrees F. Pierce potatoes with fork and place on microwave-safe plate; microwave on High 14 to 16 minutes or until tender, turning once. Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and fennel seeds; cook 2 minutes, stirring frequently. Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt. Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.
- To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.