Potatoes with Santa Fe Chicken Topper

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

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2.5 by 2 people

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  • Makes: 4 servings
  • Serving Size: 1 potato
  • Bake: 40 mins to 60 hrs 425°

Potatoes with Santa Fe Chicken Topper

Reviews (0)

2.5 by 2 people

Rate This!

Directions

  1. 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.)
  2. 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.
  3. 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.

From the Test Kitchen

*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.

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Nutrition Facts (Potatoes with Santa Fe Chicken Topper)

  • Per serving:
  • 377 kcal ,
  • 10 g fat
  • (4 g sat. fat ,
  • 48 mg chol. ,
  • 732 mg sodium ,
  • 55 g carb. ,
  • 3 g fiber ,
  • 21 g pro.
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