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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
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A new twist on twice baked potatoes that make a great appetizer. Ingredients:
8 medium baking potatoes (i use fingerling potatoes and more of them. they make for a more finger food type appetizer) |
butter-flavored non-stick cooking spray |
2 cups cooked chicken |
2 canned whole green chilie peppers |
2 cups sharp cheddar cheese, divided |
1 tablespoon dry taco seasoning |
1/2 cup sour cream |
1/2 cup green onion, thinly sliced |
Directions:
1. Microwave potatoes just until tender when pierced, but not mushy.
2. Let cool.
3. Cut potatoes in half lengthwise and scoop out pulp, leaving a 1/2 inch thick potato shell. Save pulp for another use.
4. Place potatoes on a baking sheet and spray inside of shells with butter-flavored non-stick cooking spray.
5. Bake at 425 degrees for 15 minutes or until crisp (less time for smaller potatoes.)
6. Coarsely chop chicken and mince peppers.
7. Combine chicken, 1 cup cheddar cheese, 1 tablespoon liquid from canned peppers (use less if you want it less spicy), taco seasoning and sour cream.
8. Divide mixture evenly among potato shells and arrange on baking sheet.
9. Bake at 425 degrees for 5 minutes or until bubbly.
10. Top with remaining cheese and bake 5 minutes or until cheese is melted.
11. Sprinkle with green onion slices.
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