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Servings: 6 Potato Halves
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Ingredients:
3 Large Idaho Baking Potatoes
1/2 head cauliflower
3 Small boneless skinless chicken breasts or 2 large
3 T Olive oil
1/3 c white wine
1 1/2 c KC Masterpiece or similar barbecue sauce
4 oz. 1/3 less fat cream cheese
1/2 c fat free sour cream
1/2 c sharp cheddar cheesem shredded
1 tsp. bottled minced garlic
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 c Monterey Jack cheese, shredded
extra sour cream, sliced scallions and sliced grape tomatoes for garnish
Directions:
Preheat oven to 400 degrees. Scrub potatoes and pierce with a knife. Set timer for 1 hour and 15 minutes. Squeeze a potato to see if it is done. Should feel soft in the middle.
Set 1/2 head cauliflower on sheet of tin foil. Drizzle 1 T olive oil on it and season to taste with kosher salt and freshly ground black pepper. Leave top of foil open slightly and roast next to potatoes for 50 minutes.
Meanwhile, Saute chicken breasts in remaining 2 T olive oil. Season with salt and pepper to taste. Add wine about 1/2 way through cooking. Cook about 6 minutes on each side. Remove from pan and let cool on plate. Add barbecue sauce to saute pan and let simmer over low heat while chicken cools for 5 minutes. Shred chicken with 2 forks and return to saute pan to simmer with chicken for a 5 minutes over low heat. Remove from heat. In large mixing bowl, mix sour cream, cream cheese, butter, cheddar cheese, garlic, salt and pepper until well blended. When cauliflower is done, pulse in food processor until close to a puree. Add this to mixing bowl. When potatoes are done,cut in half the long way and scoop out potato and add to mixing bowl. Turn oven to a low broil. Mix with a mixer or hand potato masher. If using an electric mixer be careful not to over mix. When blended put back into potato skins. Top with chicken mixture, then top with shredded Monterey Jack cheese. Place in oven 6-8 inches from broiler, Let them toast for about 5 minutes watching carefully. I let mine get golden brown and the chicken was caramelized and crispy around the edges, ooh just the way we like it. Remove from oven and garnish with sour cream, sliced scallions and sliced grape tomatoes. The layers of flavors in these is over the top, the cauliflower flavor in the background is so good!
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Ingredients:
3 Large Idaho Baking Potatoes
1/2 head cauliflower
3 Small boneless skinless chicken breasts or 2 large
3 T Olive oil
1/3 c white wine
1 1/2 c KC Masterpiece or similar barbecue sauce
4 oz. 1/3 less fat cream cheese
1/2 c fat free sour cream
1/2 c sharp cheddar cheesem shredded
1 tsp. bottled minced garlic
1 tsp. kosher salt
1/2 tsp. fresh ground pepper
1 c Monterey Jack cheese, shredded
extra sour cream, sliced scallions and sliced grape tomatoes for garnish
Directions:
Preheat oven to 400 degrees. Scrub potatoes and pierce with a knife. Set timer for 1 hour and 15 minutes. Squeeze a potato to see if it is done. Should feel soft in the middle.
Set 1/2 head cauliflower on sheet of tin foil. Drizzle 1 T olive oil on it and season to taste with kosher salt and freshly ground black pepper. Leave top of foil open slightly and roast next to potatoes for 50 minutes.
Meanwhile, Saute chicken breasts in remaining 2 T olive oil. Season with salt and pepper to taste. Add wine about 1/2 way through cooking. Cook about 6 minutes on each side. Remove from pan and let cool on plate. Add barbecue sauce to saute pan and let simmer over low heat while chicken cools for 5 minutes. Shred chicken with 2 forks and return to saute pan to simmer with chicken for a 5 minutes over low heat. Remove from heat. In large mixing bowl, mix sour cream, cream cheese, butter, cheddar cheese, garlic, salt and pepper until well blended. When cauliflower is done, pulse in food processor until close to a puree. Add this to mixing bowl. When potatoes are done,cut in half the long way and scoop out potato and add to mixing bowl. Turn oven to a low broil. Mix with a mixer or hand potato masher. If using an electric mixer be careful not to over mix. When blended put back into potato skins. Top with chicken mixture, then top with shredded Monterey Jack cheese. Place in oven 6-8 inches from broiler, Let them toast for about 5 minutes watching carefully. I let mine get golden brown and the chicken was caramelized and crispy around the edges, ooh just the way we like it. Remove from oven and garnish with sour cream, sliced scallions and sliced grape tomatoes. The layers of flavors in these is over the top, the cauliflower flavor in the background is so good!
