Idaho Spud Recipe
Filled with pulled chicken and Catupiry, a Brazilian cream cheese.
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Ingredients
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For the Potato
For the Filling
For Garnish
Method
Preparing the Potatoes
- 1
Bake the Potatoes
Preheat your oven to 400°F (200°C). Scrub the Russet potatoes clean and pat them dry. Poke a few holes in each potato with a fork to allow steam to escape. Rub each potato with olive oil and sprinkle with salt and pepper. Place the potatoes directly on the oven rack or on a baking sheet and bake for 45-60 minutes, or until tender when pierced with a fork.
Preparing the Filling
- 2
Mix the Filling
While the potatoes are baking, combine the pulled chicken, Catupiry cheese, chopped green onions, garlic powder, and paprika in a mixing bowl. Stir until well combined and set aside.
Assembling the Idaho Spud
- 3
Stuff the Potatoes
Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes. Carefully slice the top third off each potato lengthwise and scoop out some of the flesh to create space for the filling. Be careful not to break the skin.
- 4
Fill the Potatoes
Spoon the pulled chicken and Catupiry mixture into each potato until they are generously filled. You can add more or less filling based on your preference.
Finishing Touches
- 5
Garnish and Serve
Top each stuffed potato with a dollop of sour cream and sprinkle with chopped fresh parsley for garnish. Serve warm and enjoy your Idaho Spud!