Greek Stuffed Baked Potatoes
2 (10 Ounce) Skinless, Boneless Chicken Breast
½ Teaspoon Ground Cumin
1 (10 Ounce) Can Green Enchilada Sauce
2 Medium Baked Potatoes
2 Tablespoons Unsalted Butter
6 Tablespoons Shredded Cheddar Cheese
1 Tablespoon Sliced Black Olives
6 Teaspoons Sour Cream or Greek Yogurt to Taste
Step 1 Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
Step 2 Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
Step 3 Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
Step 4 Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream. Serve with Greek Salad and beverage. Serves 2
Note: For Quick Baked Potatoes Place both in a Microwave for 9 minutes with 2 tablespoons of water. Remove and cook in convection oven for about 15 minutes until skin is crispy. Then follow recipe to stuff.