Ingredients

The following ingredients have 2 Servings
  • 2 Russet potatoes
  • medium
  • 1 tablespoon olive oil
  • divided
  • 2 chicken breasts
  • boneless skinless
  • cut into 1/4-inch cubes
  • salt
  • Kosher
  • 1 red bell pepper
  • cut into thin strips
  • 1/2 red onion
  • medium
  • chopped
  • 1 cup broccoli florets
  • 1 cup mushrooms
  • sliced white
  • 1/2 cup zucchini
  • chopped
  • 1 teaspoon red pepper flakes
  • (depending on heat preference)
  • 2 cloves garlic
  • minced
  • 1/2 lime
  • Juice from
  • 1/2 cup cheddar cheese
  • grated
  • 2 tablespoons parsley
  • minced fresh flat-leaf
  • 1/3 cup yogurt
  • 0% Greek (optional)
  • Hot sauce
  • (optional)

Instruction

  • Preheat oven to 350°F
  • Stab the potatoes a few times all over with a fork
  • Place them on the bottom oven rack and bake for 1 hour
  • Meanwhile, in a large sauté pan, heat 1/2 tablespoon of the oil over medium-high heat
  • Add the chicken cubes and toss to coat in oil
  • Cook for 5 minutes, or until lightly browned (the chicken will not be done cooking yet) and transfer to a plate
  • Add the remaining 1/2 tablespoon oil, the bell pepper, onion, broccoli, mushrooms, and zucchini and sauté for 5 minutes, until they start to sweat, then add the red pepper flakes, garlic and lime juice
  • Continue sautéing for another 5 minutes, or until the veggies start to soften
  • Add the chicken and any juices from the plate and cook for 5 minutes more, until the chicken is cooked through
  • When the potatoes are cool enough to handle, cut them in half lengthwise and use a spoon to scoop the flesh into the sauté pan, leaving the skins intact
  • Smash the potato flesh with a wooden spoon and mix it with the rest of the filling
  • Place the potato skins on a baking sheet and divide the filling among the four potato skins, letting it mound so that you use all the filling
  • Top with cheese and bake for 5 minutes, or until the cheese is melted and bubbly
  • Sprinkle with parsley and (if using) top with both yogurt and hot sauce
  • Serve hot and enjoy
  • Excerpt from "Lose Weight By Eating" by Audrey Johns
  • Copyright © 2016 by Audrey Johns
  • Used with permission by William Morrow Cookbooks
  • All rights reserved