Chicken Cashew Stuffed Potatoes
|New potatoes||2 Pound, unpeeled (Small Ones)|
|Diced cooked chicken breast||1 Cup (16 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Green onions||2 , chopped (Including Tops)|
|Chopped unsalted cashews/Almonds||2 Tablespoon|
|Cider vinegar/Rice vinegar||1 1⁄2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Reduced fat sour cream/Creamy yogurt spread||2 Tablespoon|
1 ln a large saucepan of boiling water, cook the potatoes for 20 to 25 minutes or until tender.
Drain and let stand until cool enough to handle, then cut each potato in half.
Trim the bottoms so that the potatoes will sit flat, cut side up.
Usinga melon ballerorsmall spoon, hollow out the centerofeach half, leaving a 3/8 inch shell.
Save the potato centers for another use.
2 In a medium-size bowl, stir together the chicken, carrot, celery, green onions, cashews, vinegar, orange rind, sourcream, and salt until well blended.
Spoon 1 tablespoon of the mixture into each hollowed-out potato half.