Thursday, September 29, 2011

Twice-Baked Chicken Club Potato {Vegetarian}

Day 272.


Today is a true leftover creation extravaganza. Not only did I get to use some leftover baked potatoes from the Idaho Sunrise, but I also used the "chicken" and pesto mayo from the Pesto Chicken BLT. It seems a little different for a twice-baked potato, but not too far off the charts. I usually do cheese, sour cream "bacon" and chives in mine. This recipe basically replaces the chives with pesto and adds "chicken."
 

Twice Baked Chicken Club Potato
Ingredients
  • 3 baked potatoes
  • 4 ounces seitan, chopped and seasoned with grill seasoning
  • 2 slices "bacon," fried and chopped
  • 3 tablespoons pesto
  • 3 tablespoons mayo
  • 1 cup cheese, shredded
  • olive oil, to taste
  • sour cream topping, if desired

Directions
Preheat oven to 400. Halve and scoop centers out of potatoes, placing centers in a medium bowl. Add remaining ingredients to bowl (except sour cream) and mix thoroughly. Add the mixture back to the potato boats. Bake for 25-35 minutes.

The Results
Yum. This turned out really great. My husband, who did not care for the pesto mayo on the sandwiches, refused to try this one. So I'm not sure how a meat-eater would feel about it. But the kids and I both liked these.

This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can't Wait to Try, Things I Love Thursday, It's a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.

1 comment:

  1. wow .. you make the potatoes feel like chicken huh? fantastic, I like it. so, no need to fear become a vegetarian!

    ReplyDelete