Monday, May 9, 2011

Chicken and Tomato Topped Potatoes

Here's a one-dish meal starting with a rotisserie chicken.

Chicken and Tomato Topped Potatoes

Turn classic stuffed potatoes into a satisfying meal by adding shredded rotisserie chicken and diced plum tomatoes to traditional ingredients.

Prep Time 30 Minutes

Total Time 30 Minutes

Makes 4 servings

4 medium baking potatoes

2 cups shredded deli rotisserie chicken (without skin)

1 cup shredded mild Cheddar cheese (4 oz)

3 Italian plum (Roma) tomatoes, chopped (1 cup)

1/2 teaspoon garlic-pepper blend

3/4 cup sour cream

1/4 cup cooked real bacon pieces (from 2.5-oz package)

  1. Scrub potatoes; prick several times with fork. Place potatoes on microwavable plate. Microwave on High for 15 to 17 minutes or until fork-tender.
  2. Meanwhile, in medium bowl, mix chicken, cheese and tomatoes.
  3. Split each potato in half lengthwise; place on microwavable plate. Mash each potato slightly. Sprinkle each with garlic-pepper blend; top with sour cream. Spoon 1/2 cup chicken mixture on each potato. Sprinkle with bacon pieces. Microwave on High for 2 to 3 minutes or until hot and cheese is melted. Serve warm.

Makes 4 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens


Replace the baked potatoes with mounds of mashed potatoes for a twist on this super easy dish.

To easily shred chicken, place it in a shallow bowl or on a cutting board and use two forks to pull it apart. You could dice the chicken if you like

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