Chicken Salsa Topped Potato
|Baking potato||1 Medium|
|Chili salsa||1⁄4 Cup (4 tbs)|
|Onion powder||1⁄8 Teaspoon|
Up to 6 hours before mealtime, scrub potato; prick with a fork.
Place in a clear plastic bag; seal.
In a custard cup stir together chicken, chili salsa, and onion powder.
Securely cover with clear plastic wrap.
Pack potato, chicken-salsa mixture, a microwave-safe paper plate or a nonmetal plate, a paper towel, a knife, a fork, and a spoon to take along in an insulated lunch box with an ice pack.
At mealtime, on the microwave-safe paper plate or nonmetal plate micro-cook unwrapped potato, uncovered, on 100% power (HIGH) for 3 to 5 minutes or till nearly done, rotating once.
Let the potato stand, uncovered, for 5 minutes to finish cooking.
Meanwhile, vent the clear plastic wrap that covers the chicken-salsa mixture by leaving a small area unsealed at the edge of the custard cup.
Micro-cook on 100% power (HIGH) for 1 to 2 minutes or till heated through.
When potato is done, gently roll the potato under your hand to loosen the pulp.
Cut a lengthwise slit in the top of the potato.
Press the ends and push up.
Spoon chicken-salsa mixture into the potato.