1. Preheat oven to 400°. Pierce potatoes all over with fork; place on rimmed baking pan. Bake potatoes 1 hour or until easily pierced with a knife, turning once halfway through baking; cool 45 minutes.
2. In large bowl, toss sauce, tomatoes with their juice, onion and chicken. Makes about 4 1/2 cups.
3. Cut 5-inch long slit in top of each potato and fill with chicken mixture; wrap tightly with foil and freeze up to 1 month.
4. To heat stuffed potatoes, remove from freezer and refrigerate overnight. Preheat oven to 425°. Place foil-wrapped potatoes on rimmed baking pan; bake 45 minutes or until heated through and internal temperature reaches 165°. Serve potatoes garnished with cilantro, if desired.
- 12 g Total fat
- 4 g Saturated fat
- 40 mg Cholesterol
- 720 mg Sodium
- 52 g Carbohydrates
- 8 g Fiber
- 18 g Sugars
- 3 g Added sugars
- 15 g Protein
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Nutritional Information
- 12 g Total fat
- 4 g Saturated fat
- 40 mg Cholesterol
- 720 mg Sodium
- 52 g Carbohydrates
- 8 g Fiber
- 18 g Sugars
- 3 g Added sugars
- 15 g Protein
Directions
1. Preheat oven to 400°. Pierce potatoes all over with fork; place on rimmed baking pan. Bake potatoes 1 hour or until easily pierced with a knife, turning once halfway through baking; cool 45 minutes.
2. In large bowl, toss sauce, tomatoes with their juice, onion and chicken. Makes about 4 1/2 cups.
3. Cut 5-inch long slit in top of each potato and fill with chicken mixture; wrap tightly with foil and freeze up to 1 month.
4. To heat stuffed potatoes, remove from freezer and refrigerate overnight. Preheat oven to 425°. Place foil-wrapped potatoes on rimmed baking pan; bake 45 minutes or until heated through and internal temperature reaches 165°. Serve potatoes garnished with cilantro, if desired.