Loaded Pot Roast Potato
Lightly oil 11 ounce potato and bake at 400 degrees for 55 minutes (do not wrap in foil)
Slice potato down the center and give gently squeeze from top to bottom and smash the inside flesh being careful to keep shape of baked potato.
Place 3 ounces of left over pot roast over the top
Cover in 4 ounces of Au juice or brown gravy
And top with steamed green beans and carrots
Loaded Thai curry Potato
Lightly oil four 11 ounce potatoes and bake at 400 degrees for 55 minutes (do not wrap in foil)
Heat 16 ounce of coconut milk with 1.5 ounces of Mae Poly Thai curry paste
Prepare 1 pound chicken breast – baked or boiled
Slice potato down the center and give gently squeeze from top to bottom and smash the inside flesh being careful to keep shape of baked potato.
Top each potato with 3 to 4 ounces of shredded chicken breast
Drizzle 4 ounces of Thai curry sauce on top
Then top with 2 ounces of streamed or microwaved edamame or carrots
Complete by placing fresh cut basil on top
Loaded Chicken Alfredo
Lightly oil four 11 ounce potatoes and bake at 400 degrees for 55 minutes (do not wrap in foil)
Bake or boil 1 pound chicken breast
Warm 16 ounces of your favorite Alfredo sauce
Steam or microwave 12- 16 ounces of broccoli
Slice down the center and give gently squeeze from top to bottom and smash the inside flesh being careful to keep shape of baked potato.
Top each potato with 3 to 4 ounces of shredded chicken breast
Drizzle 4 ounce of Alfredo sauce on each potato
Then top with Broccoli and 1 ounce of mozzarella cheese
Toast to melt cheese
Complete with freshly cut basil
Loaded Chili Verde Potato
Lightly oil four 11 ounce potatoes and bake at 400 degrees for 55 minutes (do not wrap in foil)
Warm 1 pound shredded lean pork or chicken breast
Warm 16 ounces of your favorite Chili Verde sauce
Slice potato down the center and give gently squeeze from top to bottom and smash the inside flesh being careful to keep shape of baked potato.
Top each potato with 3 to 4 ounces of shredded pork or chicken breast
Smother each potato with 4 ounces of Chili Verde
Top each potato with one ounce shredded cheddar cheese and onions
Toast to melt cheese
Complete with sour cream and chopped cilantro
Sponsor: Brixton's Baked Potato
