Chicken Parmiagiana Spud (Stuffed Baked Potatoes)

4 servings

Try this Chicken Parmiagiana Spud (Stuffed Baked Potatoes) recipe, or post your own recipe for Chicken Parmiagiana Spud (Stuffed Baked Potatoes)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chicken Parmiagiana Spud (Stuffed Baked Potatoes) Ingredients

4 Idaho potatoes; baked	1 tb Sugar
1 tb Olive oil	1 ts Oregano
1/2 c Onion; chopped	3 c Chicken; skinless light
1 Garlic clove; mashed	2 tb Parmesan cheese; grated
28 oz Canned tomatoes in puree;	1 4 ounces par skim milk
1/2 c Water

Instructions for Chicken Parmiagiana Spud (Stuffed Baked Potatoes)

In a large skillet, heat olive oil over medium heat; saute onion and garlic until onions are transparent. Add tomatoes and puree, water, sugar and oregano; cook 20 minutes. Add chicken, cook 5 minutes longer. Spoon topping over each blossomed potato. Sprinkle with Parmesan cheese. Place 1 slice mozzarella cheese over each potato. Place under pre-heated broiler until cheese melts and browns slightly. Serve immediately. Cooking time includes the time it takes to bake the potatoes. EACH 351 cals, 11g fat (28% cff) Serve with a mixed green salad and fruit for dessert. >kitpath@earthlink.net 12.98 Recipe by: The Idaho Potato Commission Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 24, 1998, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized