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Chicken-Stuffed Spuds

Posted in : Chicken, How To, Recipe on by : EyeOnFood Tags: , , , , , ,

Chicken-Stuffed Spuds

A quick and spicy recipe using ground chicken and baking potatoes.

INGREDIENTS
baking potatoes (Russet)
1 tbsp. olive oil
bunch green onions
1 tsp. fennel seeds
1 lb. ground chicken
large red pepper
2 tsp. Asian chili sauce (Sriracha)
1/4 c. reduced-fat sour cream

 

DIRECTIONS
  1. 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.
  2. 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.
  3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.

 

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