Diva Tasting: Greek Loaded Baked Potatoes…

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.


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