Easy Baked Potato with Chicken Salad Filling
800 gm, (ie 4 baked potatoes)
Cooked skinless boneless chicken breast(s)
2 medium, spring
2 large, chopped
Fat free mayonnaise
Plain lowfat yogurt
- Wash the potatoes and pat dry. Cut a large cross on the top of each potato. Check your microwave oven instructions to see how long baked potatoes should be cooked, making sure you allow sufficient time for cooking four potatoes at once.
- Cook the potatoes according to the manufacturer's instructions and then allow them to rest for about 3 minutes.
- Prepare your filling. Mix together the ingredients for the filling. Heat the filling slightly, if desired. Cut a deep cross into each potato and then squeeze the potato from the base to open it up.
- Use a table knife to make the opening even larger and spoon in the filling.