• 4servings
  • 405calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsSelenium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 baking potatoes (Russet)

  2. 1 tablespoon(s) olive oil

  3. 1 bunch(es) green onions , sliced (1/4 cup), dark-green tops reserved

  4. 1 teaspoon(s) fennel seeds

  5. 1 pound(s) ground chicken

  6. 1 large red pepper , chopped

  7. 2 teaspoon(s) Asian chili sauce (Sriracha)

  8. 1/4 cup(s) reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Kate Mathis Preheat toaster oven to 425 degrees F. Pierce potatoes with fork and place on microwave-safe plate; microwave on High 14 to 16 minutes or until tender, turning once. Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.

  2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and fennel seeds; cook 2 minutes, stirring frequently. Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt. Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.

  3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.


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