Ingredients for Sweet And Sour Topped Baked Potatoes
- Baking Potatoes
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- Margarine
- 2 cups pineapple juice
- Brown Sugar
- White Vinegar
- 2 tablespoons soy sauce
- Tabasco Sauce
- 2 tablespoons cornstarch
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Carrot
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How to Make Sweet And Sour Topped Baked Potatoes
- Preheat oven to 400°F (200°C).
- Wash and prick 4 large russet potatoes several times with a fork. Bake for 60-75 minutes, or until tender.
- While potatoes bake, prepare the sweet and sour topping. In a large skillet, sauté 1 medium onion, chopped, and 1 green bell pepper, chopped, in 1 tablespoon of oil for 5 minutes, until softened.
- Add 1 ¾ cups pineapple juice and bring to a simmer.
- Stir in ½ cup sugar, ¼ cup white vinegar, 2 tablespoons soy sauce, and a dash of Tabasco sauce (to taste).
- In a small bowl, whisk together ¼ cup pineapple juice and 2 tablespoons cornstarch until smooth.
- Pour the cornstarch mixture into the skillet with the vegetables. Bring to a simmer, reduce heat, and cook for 5 minutes, or until the sauce has thickened.
- Add 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces, and 1 cup of chopped carrots. Simmer until the chicken is cooked through and heated thoroughly (about 5-7 minutes).
- Once potatoes are cooked, carefully split them open lengthwise.
- Fluff the insides of the potatoes with a fork and generously top with the sweet and sour chicken and vegetable mixture.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
118g
Fat
5g
Carbs
23g
