Twice Bakes Salsa-Chicken Potatoes


I’m always on the hunt for things to make that my man-friend will eat, things he can reheat and things he can take for his lunch. This is not always easy because he thinks he does not like many thing, and, well, he doesn’t like a lot of things. Oh yes, he’s also trying to ‘healthy’, but has no idea what healthy really is.

I knew he loved Karol’s Twice Baked Potatoes. They are the classic version with sour cream, cheese, bacon, green onions…yum, yes, those delicious kind.

So I made him these.


He takes one from the freezer, nukes it and covered it ketchup.

Like everything else…

Why, because the man likes salsa and chicken is protein and that was all the thought that went into this dish. I cooked the potatoes while I was preparing dinner and baked extra chicken as well. The potatoes cooled while we ate, and it was easy-peasy to throw them together when we were done eating.

Chicken-Salsa Twice Bakes Potatoes

4 Russet potatoes

1 ½ cup diced chicken

2/3 cup salsa

2 green onions, chopped

½ cup grated cheese, I used the 3 blend light

½ cup sour cream, used the reduced fat kind

Heat the oven to 400.

Rub the potatoes with oil and season with salt and pepper.

Put the potatoes in the over for about 45 minutes, or until they just get tender, you don’t want to over bake them.

Allow the potatoes too cool. When the potatoes are cool to the touch cut then in half lengthwise.

Use a spoon to dig out the middle, leaving a ¼ to ½ inch of potatoes ‘flesh’ next to the skin.

Mix the potato flesh, chicken, green onion, cheese and sour cream together. Mix very well!!! Then gently stir in the salsa.

Mound the potato-chicken mixture into the potato skins.

Return the potatoes to a baking sheet and bake in a 400 degree oven for 25 minutes, or until the top gets golden brown.



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