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Wednesday, January 3, 2018

Jalapeno Popper Chicken stuffed Baked Potatoes

Before our family started trying to eat healthier I would frequently make this amazing jalapeno popper chicken casserole for dinner (think lots of canned soup and crumbled ritz crackers on top). This chicken salad and baked potato combo has all of the delicious flavor of that casserole but is naturally dairy-free, gluten-free and if you use the right bacon and mayo (or make your own) its also Whole 30 compliant. This recipe makes a pretty big batch of chicken salad so you can serve for dinner one night over baked potatoes (your family will love it) and then eat the leftovers with apple slices, over a salad or in lettuce wraps for lunch. 

For the potatoes:
4-6 russet potatoes
Olive oil
Kosher salt

Preheat oven to 425 degrees. Scrub russet potatoes and dry. Coat with olive oil and sprinkle with salt. Bake for 50 minutes to an hour.

For the chicken salad:
3 cups of cooked shredded chicken
4 slices bacon
2 jalapenos, de-seeded and diced
1/2 a red onion, diced
1/2 cup mayo
1-2 cloves of garlic, minced
1/4 tsp. paprika
kosher salt

Fry up bacon over medium heat. Once cooked, set aside, leaving the fat in the skillet. Add diced jalapenos and onion to the skillet and cook 5-7 minutes over medium-high heat until onions are soft and translucent. Add chicken to the skillet and stir. Allow chicken to heat for 1-2 minutes.  Once heated, remove chicken mixture from heat and set aside. Crumble bacon strips. Add the mayo, bacon crumbles, garlic, and paprika to the chicken mixture and stir until well combined. Add salt to taste. To serve, cut open the baked potatoes, top with ghee or butter, salt and pepper and then the chicken mixture.

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