Ingrédients pour Savory Potato Skins Worth Waiting For
- Baby Red Potatoes
- Ground Coriander
- Hard Boiled Eggs
- Boneless Chicken Breast
- White Wine
- Powdered Milk
- Red Onion
- Salt And Pepper
- 1 tbsp olive oil
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Comment préparer Savory Potato Skins Worth Waiting For
- Marinate 1 lb boneless, skinless chicken breasts in 1 cup dry white wine for at least 2 hours (longer is better!).
- Bake 4 large russet potatoes at 400°F (200°C) for 60-75 minutes, or until easily pierced with a fork. (Alternatively, microwave potatoes on high for 8-10 minutes, then crisp skins by brushing with butter and salt, and broiling in oven for 5-7 minutes).
- While potatoes bake, fry the marinated chicken in 1 tbsp olive oil over medium-high heat until cooked through (about 5-7 minutes per side).
- Add the chicken marinade to the pan and cook for 2-3 minutes, reducing it to a glaze. Pour glaze over the chicken.
- Cut baked potatoes in half lengthwise.
- Scoop out the potato flesh, leaving a ½-inch border. Reserve the potato flesh for another use (e.g., mashed potatoes).
- Place 1/2 cup chopped onion, 1/4 cup chopped cilantro, 2 tbsp dehydrated milk powder, 1/2 tsp salt and 1/4 tsp black pepper in a food processor.
- Add the cooked chicken and 2 large eggs to the food processor and pulse until finely ground. Scrape down the sides as needed to ensure even mixing.
- Season the mixture with additional salt and pepper to taste.
- Fill each potato skin with the chicken mixture.
- Sprinkle with remaining chopped cilantro.
- Serve warm or cold.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
16g
Fat
13g
Carbs
12g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Appetizers Lunch Snacks Eggs Dairy Potatoes Poultry Vegetables American Asian Indian Eggs Chicken Food Processor Blender Dietary Low Sodium Low Saturated Fat Low Calorie Midwestern Low In Something Meat Taste Mood Savory Equipment Small Appliance 4 Hours Or Less
