Potatoes with Santa Fe Chicken Topper

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4 servings

Here's a cheesy baked potato recipe that tastes more like a main dish, thanks to such substantial toppers as onions, whole kernel corn, and chicken.

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What You Need

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Make It

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  • 1. Use a vegetable brush to thoroughly scrub baking potatoes. Pat dry. If desired, for soft skins, rub with shortening, margarine, or butter; prick potatoes with a fork. (Or, if desired, for moist skins, skip rubbing. Prick potatoes; wrap each in foil.)
  • 2. Bake in a 425 degree 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.
  • 3. Meanwhile, 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. Makes 4 main-dish servings.

Microwave directions for potatoes

Scrub baking potatoes. Pat dry and prick. Do not rub with shortening, margarine, or butter. On a microwave-safe plate arrange potatoes in a spoke fashion. Micro-cook, uncovered, on 100% power (high) for 14 to 17 minutes or until tender, rearranging and turning poetess once. Let stand for 5 minutes. Continue as directed.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 377
% Daily Value
Total fat 10g
Saturated fat 4g
Cholesterol 48mg
Sodium 732mg
Carbohydrate 55g
Dietary fiber 3g
Protein 21g
Vitamin A 19 %DV
Vitamin C 81 %DV
Calcium 12 %DV
Iron 26 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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