We’ve skipped the butter and added creamy avocado and Greek yogurt instead. These potatoes are great with or without the chicken.
Prep time: 15 minutes
Cook time: about 25 minutes total
2 large (10-oz.) russet potatoes
1 cup shredded 2% Mexican blend cheese, divided
1/3 cup fat-free plain Greek yogurt
3/4 teaspoon garlic salt
3/4 teaspoon Mexican blend seasoning
1 medium ripe avocado, peeled, pitted and mashed
3/4 cup diced cooked chicken or rotisserie chicken
1/4 cup canned diced green chiles
1/4 cup chopped Mariani Almonds
Fresh cilantro leaves (optional)
Preheat oven to 400°F.
Place potatoes on a large plate and pierce several times. Microwave on HIGH for 9 to 10 minutes or until potatoes are soft when gently squeezed. When cool enough to handle, cut in half and carefully scoop out potato leaving a small rim of potato inside the skin.
Mash potatoes with 3/4 cup cheese, yogurt, garlic salt, Mexican seasoning and avocado. Stir in chicken and chiles and spoon back into potato skins. Mix remaining cheese with almonds in a medium bowl.
Holding one stuffed potato over the bowl, press the mixture onto the top and sides of the filling, letting the excess fall back into the bowl.
Repeat with the remaining potatoes to use all the topping.
Place on a baking sheet and bake for 15 minutes or until tops are lightly browned.
Top with cilantro, if desired.
If using rotisserie chicken, it’s easiest to take off the bone while it’s still warm.
Nutritional analysis per serving:
Calories: 340, Fat: 15g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 45mg, Sodium: 460mg, Potassium: 971mg, Carbohydrates: 32g, Fiber: 5g, Sugar: 2g, Protein: 22g, Vitamin A: 6%, Vitamin C: 60%, Calcium: 45%, Iron: 10%