Big Potatoes Stuffed with Chicken Verde and Fresh Tomato Sauce
Ingredients:
- 2 40-count Idaho® potatoes
- 1 cup pulled roasted chicken thigh meat
- 1/2 cup cream cheese
- 1/4 cup fresh cilantro leaves
- 1/2 teaspoon cayenne pepper
- 1 teaspoon Ground cumin
- Kosher salt, to taste
- Ground black pepper, to taste
- 3 tablespoons butter
- For the sauce
- 3 ripe red tomatoes
- 1 tablespoon olive oil
- 1 teaspoon roasted garlic puree
- 1/2 cup white wine
- 2 fresh basil leaves
- 1/2 tsp crushed red pepper
- 1 tablespoon tomato paste
- Salt, to taste
- Ground black pepper, to taste
Directions:
- Preheat oven to 375° F. 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 2 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 6 1-inch thick medallions. On 4 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.