Idaho Potato Commission

Idaho Potato Commission


Micro-Baked Potatoes with Chicken Toppings



Yield: 4 servings

Ingredients




Directions


  1. Pierce potatoes with tines of fork; place in microwave on rack or paper towel. Micro-bake on HIGH 22 minutes until potatoes are fork-tender, turning once. Let stand 2 minutes. Meanwhile, prepare topping of your choice.
  2. Preheat oven to 400 degrees. Cut potatoes in half lengthwise; place potatoes cut sides up on 10 1/2 x 15 1/2-inch jelly roll pan. Cover potatoes with topping mixture, dividing equally. sprinkle with cheese.
  3. Heat in oven about 6 minutes or until potatoes and topping are hot and cheese is melted.

    Note: Micro-baking times are based on a 700-watt microwave. Adjust cooking times to your own oven.

    Classic Chicken Topping:
  4. In bowl combine 1 can (11 1/2 ounce) chunk chicken in water, drained, 3 green onions sliced, and 6 tablespoons non-fat mayonnaise dressing.
  5. Cover topping with 1/4 cup grated Parmesan cheese and heat as directed.

    Dijon-Chicken Topping:
  6. In bowl combine 1 can (11 1/2 ounce) chunk chicken in water, drained, 8 ounces (half of a 16 ounce bag) frozen broccoli, thawed, 1/4 cup non-fat mayonnaise dressing, 1 tablespoon Dijon-style mustard and 1/2 teaspoon dried tarragon or basil leaves. Season with salt and pepper.
  7. Cover topping with 1/4 cup reduced fat sharp Cheddar cheese and heat as directed.


Estimated Nutritional Analysis per Serving:
Classic Chicken Topping - 398 cal, 24 g protein, 13 g fat, 47 g carbohydrates, 3.3 g fiber, 9 mg cholesterol, 630 mg sodium, 28.3% calories from fat

Dijon-Chicken Topping - 397 cal, 25 g protein, 11 g fat, 49 g carbohydrates, 4.6 g