Mid morning my stomach was growling! I've moved to drinking my 4-Ingredient Recovery Shake With Cocoa and Greens every morning when I get home from the gym but it's not a substantial enough breakfast for me. My stomach is usually growling by 10.
Today I made something from scratch instead of rummaging through the pantry. I just went to the grocery store yesterday and 5-pound bags of potatoes were buy one get one free. Considering I now have enough of them to feed a smal army, I thought it was a good idea to use them as a source of inspiration.
These stuffed potatoes took all but 10 minutes to make and they use basics you can easily keep in stock. I had leftover cooked chicken but really any protein would work. The salsa mixes nicely with the creamy potatoes and the cheese adds just that touch of naughtiness making it feel like an indulgent dish, very reminiscent of stuffed potato skins minus all the grease.
Here's what I did...
Ingredients
- 1 baking or Idaho potato (~250g)
- ¼ cup salsa
- 2 oz leftover cooked chicken or turkey breast, chopped
- 1 oz grated cheddar cheese
- Chives and cilantro for topping (optional)
Instructions
Preheat the broiler.
Pierce the potato a few times and microwave until soft -- approximately 4 minutes.
Once the potato is done, cut it in half and scoop out the flesh leaving in just enough potato so its keeps its shape.
Mash the scooped-out potato with the salsa and mix in the chicken.
Pile the stuffing back in the skins and top each half with ½ oz grated cheese.
Place in the oven 3 racks down and broil until cheese melts and just starts to brown -- approximately 5 minutes.
Remove and top with fresh or dried herbs. I used dried cilantro and fresh chives because that's what I had!
This was such an easy way to turn a potato into a meal! I will making it again for sure!
📖 Recipe
The 10-Minute Salsa Stuffed Potato
Ingredients
- 1 baking or Idaho potato ~250g
- ¼ cup salsa
- 2 oz leftover cooked chicken or turkey breast chopped
- 1 oz grated cheddar cheese
- Chives and cilantro for topping optional
Instructions
- Preheat the broiler.
- Pierce the potato a few times and microwave until soft - approximately 4 minutes.1 baking or Idaho potato
- Once the potato is done, cut it in half and scoop out the flesh leaving in just enough potato so its keeps its shape.
- Mash the scooped-out potato with the salsa and mix in the chicken.2 oz leftover cooked chicken or turkey breast, ¼ cup salsa
- Pile the stuffing back in the skins and top each half with ½ oz grated cheese.1 oz grated cheddar cheese
- Place in the oven 3 racks down and broil until cheese melts and just starts to brown -- approximately 5 minutes.
- Remove and top with fresh or dried herbs. I used dried cilantro and fresh chives because that's what I had!Chives and cilantro for topping
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