Chicken stuffed potatoes

A savory herb baked potato stuffed with chili sauce chicken and topped with sour cream.

Preparation time: 10-15 minutes

Cooking time: 70 minutes

Serving size: 5

Ingredients

5 large baking potatoes

3 teaspoons vegetable oil

½ cup green onions, diced

½ teaspoon garlic powder

½ teaspoon fennel seeds

2 cups boneless skinless chicken breasts or thighs, chopped

1 large red pepper/green

1 teaspoon chili sauce

Sour cream

Salt and pepper to taste

Directions

1. Preheat the oven 350 F.

2. Wash potatoes and wrap in aluminum foil. Use a fork to stab 3-4 holes into the potato and bake on the bottom rack for 60 minutes.

3. In a medium skillet over low heat, cook green onions, garlic powder, and fennel seeds in vegetable oil for 1 minute; stir frequently. Add chicken, red peppers, chili sauce, and sprinkle salt. Cook for 10 minutes until chicken is no longer pink and the juices are clear; stir occasionally.

4. Cut potato horizontally, but do not cut all the way in half. Scrap the potato filling in to a large bowl while leaving the potato shell intact.

5. Add chicken mixture to potatoes and mix well. Spoon check mixture back in to the potato shells and top each potato with sour cream.

Tips:

1.Substitute ground beef or turkey for chicken.

2. Serve with fruit.