A quick chicken-and-corn topper recipe turns a simple baked potato into a family-pleasing main dish.




  • Use a vegetable brush to thoroughly scrub baking potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, for moist skins, skip rubbing. Prick potatoes; wrap each in foil.)

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  • Bake in a 425 degree F. oven for 40 to 60 minutes or until tender.* Roll each potato on a hard surface to loosen skin. Cut a crisscross in tops with a knife. Press in and up on ends.

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  • Meanwhile, for topper, in a 1-quart saucepan combine tomato sauce and salsa; bring to boiling. In another saucepan combine chicken, corn, and green onions. Heat through. Spoon the chicken-corn mixture atop baked potatoes. Top with sauce and shredded cheese. Makes 4 main-dish servings.

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*Microwave directions for potatoes:

Scrub baking potatoes. Pat dry and prick. Do not rub with shortening, margarine, or butter. On a microwave-safe plate arrange potatoes in a spoke fashion. Micro-cook, uncovered, on 100% power (high) for 14 to 17 minutes or until tender, rearranging and turning poetess once. Let stand for 5 minutes. Continue as directed.

Nutrition Facts

377 calories, 10 g fat (4 g saturated fat, 48 mg cholesterol, 732 mg sodium, 55 g carbohydrates, 3 g fiber, 21 g protein.


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