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Salads & sides

Potatoes with Santa Fe Chicken Topper

Potatoes with Santa Fe Chicken Topper recipe
Recipe and Photo by: Better Homes and Gardens
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.
1 min
50 min
4 servings

What You Need

 6- to 8-ounce baking potatoes
 Shortening, margarine, or butter (optional)
cup  tomato sauce
cup  salsa
cup  cubed cooked chicken
 8-ounce can whole kernel corn, drained
cup  thinly sliced green onions
cup  shredded Colby and Monterey Jack or Monterey Jack cheese with peppers (2 ounces)

Make It

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.

Kraft Kitchens Tips

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.
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