YumYum Divas YumYum Recipes: Potatoes with Santa Fe Chicken Topper, contributed by TwinLakesChef

Contributed by: TwinLakesChef

Note from the Diva

Pricking the potatoes allows the steam that builds up during baking to escape and keeps the potatoes from bursting.

List of Ingredients

4 6- to 8-ounce baking potatoes Topping: 3/4 cup tomato sauce 1/2 cup salsa 1 cup cubed cooked chicken 1 8-ounce can whole kernel corn, drained 1/4 cup thinly sliced green onions 1/2 cup shredded Pepper Jack & Cheddar

Preparation

Bake potatoes in a 425° 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. 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

Number of Servings: 4

Nutritional Analysis: Nutriton facts per serving: 377 calories, 10 g total fat (4 g saturated fat), 48 mg cholesterol, 732 mg sodium, 55 g carbohydrate, 3 g fiber, 21 g protein. Daily Values: 19% vitamin A, 81% vitamin C, 12% calcium, 26% iron. Yum Yum Divas

Cookbook Category
Chicken
Vegetables

General Cooking/Prep Method
Bake
Stovetop

Extra Features of Recipe
7 Ingredients or Less
Difficulty Level-Moderate