Chicken Cashew Stuffed Potatoes Recipe
Ingredients
| 2 pounds small new potatoes, unpeeled | ||
| Cooked chicken breast | 1 Cup (16 tbs), diced | |
| Shredded carrot | 1/4 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| 2 green onions, including tops, chopped | ||
| 2 tablespoons finely chopped unsalted cashews or almonds | ||
| 1 1/2 teaspoons rice vinegar or cider vinegar | ||
| Orange rind | 1 Teaspoon, grated | |
| 2 tablespoons reduced-fat sour cream or Creamy Yogurt Spread | ||
| Salt | 1/4 Teaspoon | |
Directions
1 ln a large saucepan of boiling water, cook the potatoes for 20 to 25 minutes or until tender.
Drain and let stand until cool enough to handle, then cut each potato in half.
Trim the bottoms so that the potatoes will sit flat, cut side up.
Usinga melon ballerorsmall spoon, hollow out the centerofeach half, leaving a 3/8 inch shell.
Save the potato centers for another use.
2 In a medium-size bowl, stir together the chicken, carrot, celery, green onions, cashews, vinegar, orange rind, sourcream, and salt until well blended.
Spoon 1 tablespoon of the mixture into each hollowed-out potato half.
Drain and let stand until cool enough to handle, then cut each potato in half.
Trim the bottoms so that the potatoes will sit flat, cut side up.
Usinga melon ballerorsmall spoon, hollow out the centerofeach half, leaving a 3/8 inch shell.
Save the potato centers for another use.
2 In a medium-size bowl, stir together the chicken, carrot, celery, green onions, cashews, vinegar, orange rind, sourcream, and salt until well blended.
Spoon 1 tablespoon of the mixture into each hollowed-out potato half.
Chef
