At Miller Park on Friday night, Jim and I passed on the more typical ballpark fare and decided instead on baked potatoes. We both ordered the Taco Potato, which was topped with ground beef, salsa, cheese, sour cream, and chives. It was both delicious and filling! We agreed that we should attempt to make our own at home.
This recipe is for chicken and tomato topped potatoes. Super easy to make, these spuds are just as tasty! Enjoy!
Recipe for: Chicken and Tomato Topped Potatoes
From: Pillsbury Simple Summer Recipes
Ingredients:
4 medium baking potatoes
2 cups shredded deli rotisserie chicken (without skin)
1 cup shredded mild cheddar cheese
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
Directions:
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 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.
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