Potatoes with Santa Fe Chicken Topper
- 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.)
- 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.
- 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.
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.