I’m back! FINALLY! If you don’t follow my Facebook Page, you might not know the reason I was gone so long. Well, I didn’t post anything new in such a long time because we moved in a new apartment 2 weeks ago and we don’t have an Internet connection yet. This is driving me nuts, I NEED to have access to the net. We’re facing a few technical issues and I’m not sure when it’s going to be fixed. Maybe a week but who knows… It seems like it could take forever. Anyway, I decided to go to the library until then, so I can uploads my pictures and work on my various projects.
I made those Loaded Creamy Chicken Potato skins when we were still in Marrickville (a Sydney’s suburb), and since then I can’t stop thinking about them. They’re so good! The chicken stuffing is super creamy and tasty, and well…you know how delicious potatoes skins are. I used Light Philadelphia Cream for cooking (from Kraft) instead of regular sour cream and it turned out great. Now when a recipe calls for cream, I use this cream for cooking instead. It’s lighter and so delicious!
If you don’t have shredded chicken leftovers on hand, cook the chicken first. Place 2 chicken breasts in a pot, cover with water or chicken stock, add some thyme, oregano, bay leaves or any aromatic herb you like. Bring to a boil and cook on low heat for about 40 minutes. Let chicken cool a bit and shred it with two forks (if your chicken is cooked enough is will shred very easily).
Cal: 249 - Protein: 23g - Fat: 7,6g - Carbs: 23g - Fiber: 1,8g - Sugar: 2g - WW Old Points: 5 pts - Points+: 6 pts
- 3 potatoes
- 1 tsp olive oil
- 1 cup onion, chopped
- 2 small garlic cloves (or 1 large), minced
- 1 1/2 cups chicken breasts, cooked and shredded
- 1 tsp oregano
- 1/4 cup chicken stock
- 1/2 cup Kraft light philadelphia cooking cream (or regular low fat sour cream)
- 1/3 cup shredded cheese
- Heat oven to 450°.
- Pierce potatoes with a fork. Place in microwave and cook on high about 10 minutes. When cool, cut potatoes in half horizontally and scoop them out, leaving a 1/4 inch thick skin.
- Meanwhile, heat a non-stick skillet on medium heat, add olive oil and sauté onion and garlic. Add chicken, oregano, chicken stock and mix well. Add philadelphia cooking cream and mix to cover chicken evenly. Remove from skillet and set aside.
- Fill potatoes with chicken filling and top with shredded cheese (I use parmesan because that's what I had on hands).
- Arrange potato skins on a lined baking sheet or baking dish. Bake for 10 minutes and serve.