| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Potatoes, Luncheon, Chicken | 4 | Servings | |
INGREDIENTS
| 4 | lg | Idaho baking potatoes; baked |
| 1/4 | c | Reduced-fat mayonnaise |
| 1 | tb | Lime juice |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | c | Diced cooked chicken |
| 1 | c | Frozen corn; thawed |
| 4 | oz | Chopped mild green chilies; drained |
| 2 | tb | Chopped fresh cilantro or parsley |
INSTRUCTIONS
1. In large bowl, with whisk, beat mayonnaise, lime juice, cumin, salt and pepper until smooth. Stir in chicken, corn and chilies; mix thoroughly. 2. Cut baked potatoes in half lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skin. Spoon chicken mixture over each potato, dividing evenly. 3. Sprinkle with chopped cilantro. Makes 4 servings. Preparation time: About 18 to 20 minutes. Per serving: About 380 cal, 27 g pro, 45 g car, 11 g fat, 26% cal from fat, 69 mg cholesterol, 413 mg sod, 7 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997
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