One of my favorite meals, has always been the Stuffed Baked Idaho from Claim Jumper. Its a delicious combination of a ginormous baked potato filled with blackened chicken and veggies and is topped with Alfredo sauce. It makes one heck of a combination and meal!
To start off, I made the "Perfect Baked Potato", which essentially involved rubbing the potato with olive oil, poking with a fork, and then rubbing a little sea salt on the surface and finally baking for an hour. Once the potato was done, Kim blanched some broccoli, added in some Costco Rotisserie Chicken and made her famous Creamy Low Fat Alfredo Sauce using the Vitamix blender.
Ingredients:
- Potato - Russet makes for good baked potatos.
- Sea Salt
- Olive Oil
- Broccoli
- Chicken - We used the Costco Rotisserie Chicken (which is delicious and makes a scrumptious meal all by itself).
- Alfredo Sauce
Instructions:
- Pick out a nice plump potato to use as your victim and rinse the potato in the sink. Rub a light coating of olive oil around the potato to provide it with some moisture. Poke the potato generously with a fork (failure to do this could cause the potato to EXPLODE in your oven!). Rub on a little sea salt to add flavor. Bake the potato at 350 degrees for roughly 1 hour, or until the potato can be easily pierced by a fork. Allow the potato to cool when it is done.
- When the potato is done, prepare broccoli to your liking (we prefer to blanch our broccoli).
- After the baked potato has had a few minutes to cool, you will want to cut a wedge into the potato so that you can add in the stuffing. Pull the wedge out (I ate mine) and use a fork to soften the interior of the potato.
- Add the chicken and broccoli into the potato and top off the whole thing with your Alfredo sauce.
No comments:
Post a Comment