Cooklist AI
Savory Asian-Style Stuffed Potatoes
Marry the irresistibly savory flavors of Kung Pao chicken with the hearty comfort of baked potatoes in this creative recipe. Juicy chicken and crunchy peanuts are tossed in a spicy, garlic-ginger sauce and spooned into fluffy baked potatoes. This dish will steal the show at any dinner table.
3 hr
TOTAL TIME
413
CALORIES
$1.26
PER SERVING
Ingredients
13 INGREDIENTS
5 SERVINGS
1/2 tsp red pepper flakes
Directions
8 STEPS
10 min
PREP TIME
2 hr 50 min
COOK TIME
3 hr
TOTAL TIME
1
Preheat your oven to 425 degrees F. Pierce each russet potato several times with a fork and place them on a baking sheet. Bake for 60 minutes until they can be easily cut through.
2
While the potatoes are baking, season the chicken breasts with sea salt and place them in a slow cooker. Add ½ cup of water and cook on high for 2.5 hours until chicken is tender and easily shredded.
3
When the chicken is cooked, let it cool on a plate and then shred it using two forks.
4
To prepare the sauce, mix together tamari sauce, agave syrup, and the remaining cup of water in a bowl. In another bowl, stir potato starch with 2 tablespoons water until smooth.
5
Heat olive oil in a pan over medium-high heat. Add minced garlic and minced ginger, cooking for a minute until aromatic. Add red pepper flakes and the tamari sauce mixture, letting it cook for 1-2 minutes until it bubbles.
6
Stir in the potato starch mixture to the pan. The sauce should start to thicken.
7
Add the shredded chicken and roasted peanuts to the pan, stirring to coat them in the sauce.
8
Once the potatoes are done, cut open each one lengthwise. Spoon the Kung Pao chicken into every potato and sprinkle with sliced green onions to serve.
Health Info
Macros
47g
CARBS
13g
FAT
27g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
SOYBEANS
PEANUTS
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Frequently Asked Questions
What type of potato should I use for stuffed potatoes?
Should I microwave or bake my potatoes?
How do I know if my potatoes are done cooking?
How to prevent my stuffed potatoes from being too dry?
Can I use sweet potatoes instead of regular ones?
Do I need to peel my potatoes?
Can I cook my potatoes on the grill?
What kind of fillings can I use?
Why are my potatoes gummy when I scoop out the inside?
Can I prepare stuffed potatoes in advance?
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