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Big Potatoes Stuffed with Chicken Verde and Fresh Tomato Sauce
Ingredients:
2 40 ct. Idaho Russet Potatoes each
1 cup Pulled roasted chicken thigh meat
1/2 cup Cream Cheese
1/4 cup Fresh cilantro leaves
1/2 tsp. Cayenne pepper
1 tsp. Ground cumin
Kosher salt to taste
Ground black pepper to taste
3 Tbs. Butter
FOR THE SAUCE
3 Ripe red tomatoes each
1 Tbsp Olive oil
1 tsp Roasted garlic puree
1/2 cup White wine
2 fresh Basil leaves
1/2 tsp Crushed red pepper
1 Tbsp Tomato paste
Salt to taste
Ground black pepper to taste
2 40 ct. Idaho Russet Potatoes each
1 cup Pulled roasted chicken thigh meat
1/2 cup Cream Cheese
1/4 cup Fresh cilantro leaves
1/2 tsp. Cayenne pepper
1 tsp. Ground cumin
Kosher salt to taste
Ground black pepper to taste
3 Tbs. Butter
FOR THE SAUCE
3 Ripe red tomatoes each
1 Tbsp Olive oil
1 tsp Roasted garlic puree
1/2 cup White wine
2 fresh Basil leaves
1/2 tsp Crushed red pepper
1 Tbsp Tomato paste
Salt to taste
Ground black pepper to taste
Directions:
Preheat oven to 375 degrees. Scrub the potatoes and bake in the oven for about one hour or until fork tender. Remove the potatoes from the oven and allow to cool completely.
In a food processor combine the cream cheese and the cilantro and process till smooth. Place the mixture in a mixing bowl and combine with the chicken, cayenne, cumin and cinnamon and season to taste with the salt and pepper.
With a paring knife peel the potatoes and with a corer hollow out the potato lengthwise by running it down to, but not through the other side of the potato. This will take 3 to 4 insertions before the potato is hollowed out enough to stuff. Stuff the chicken verde filling into the hollowed out potatoes. Butter the potatoes and the bottom of a baking dish and place the potatoes back in the oven for 30 minutes.
FOR THE SAUCE
Core and rough chop the tomatoes. In a sauté pan heat the oil over medium high heat, blanch the garlic for thirty seconds then add the tomatoes and the crushed red peppers. Allow to cook for 4 to 5 minutes or till the tomatoes are soft then add the wine and allow to cook for an additional two minutes. Place the ingredients in a blender or food processor; add the basil leaves and tomato paste and blend till smooth. Season with salt and pepper.
To present: Place the potatoes on a cutting board and with a very sharp knife carve each potato into six one-inch thick medallions. On four warm entrée plates ladle 2 ounces of the fresh tomato sauce on each. Fan out 3 of the stuffed “big potato” medallions on each plate. Garnish with sprigs of cilantro and/or basil.
Preheat oven to 375 degrees. Scrub the potatoes and bake in the oven for about one hour or until fork tender. Remove the potatoes from the oven and allow to cool completely.
In a food processor combine the cream cheese and the cilantro and process till smooth. Place the mixture in a mixing bowl and combine with the chicken, cayenne, cumin and cinnamon and season to taste with the salt and pepper.
With a paring knife peel the potatoes and with a corer hollow out the potato lengthwise by running it down to, but not through the other side of the potato. This will take 3 to 4 insertions before the potato is hollowed out enough to stuff. Stuff the chicken verde filling into the hollowed out potatoes. Butter the potatoes and the bottom of a baking dish and place the potatoes back in the oven for 30 minutes.
FOR THE SAUCE
Core and rough chop the tomatoes. In a sauté pan heat the oil over medium high heat, blanch the garlic for thirty seconds then add the tomatoes and the crushed red peppers. Allow to cook for 4 to 5 minutes or till the tomatoes are soft then add the wine and allow to cook for an additional two minutes. Place the ingredients in a blender or food processor; add the basil leaves and tomato paste and blend till smooth. Season with salt and pepper.
To present: Place the potatoes on a cutting board and with a very sharp knife carve each potato into six one-inch thick medallions. On four warm entrée plates ladle 2 ounces of the fresh tomato sauce on each. Fan out 3 of the stuffed “big potato” medallions on each plate. Garnish with sprigs of cilantro and/or basil.
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