Recipe: Stuffed Baked Potatoes - Curried Chicken in a Spud (serves 2)
Main Dishes - Chicken, PoultryCURRIED CHICKEN IN A SPUD
2 potatoes, baked
1 Tbsp. corn-oil margarine
1/2 cup chopped onion
1/2 cup chicken stock
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. ground ginger
1/2 cup finely chopped apple
3/4 cup cooked chicken, diced without skin
1/4 cup low-fat milk
Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash; cover and set aside. Keep the shells warm.
Heat the margarine in a large skillet. Add the onion and cook over low heat until tender, about 10 minutes.
Add the chicken stock, curry powder, salt, ginger, apple and chicken, and cook for another 10 minutes.
Add the milk to the potato pulp and mix thoroughly. Add the potato mixture to the ingredients in the skillet and heat thoroughly. Heap the mixture into the warm potato shells and serve immediately.
Makes two servings
Adapted from unknown source
2 potatoes, baked
1 Tbsp. corn-oil margarine
1/2 cup chopped onion
1/2 cup chicken stock
2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. ground ginger
1/2 cup finely chopped apple
3/4 cup cooked chicken, diced without skin
1/4 cup low-fat milk
Cut a thin slice from the top of each potato. Remove the pulp from the potatoes, being careful not to tear the shells. Place the potato pulp in a mixing bowl and mash; cover and set aside. Keep the shells warm.
Heat the margarine in a large skillet. Add the onion and cook over low heat until tender, about 10 minutes.
Add the chicken stock, curry powder, salt, ginger, apple and chicken, and cook for another 10 minutes.
Add the milk to the potato pulp and mix thoroughly. Add the potato mixture to the ingredients in the skillet and heat thoroughly. Heap the mixture into the warm potato shells and serve immediately.
Makes two servings
Adapted from unknown source
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