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1.6 hours
8 servings
Adjust servings
dairy-free
(?)
Has dairy from:
cheddar cheese
gluten-free
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
cheddar cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescatarian
paleo
(?)
Not paleo due to:
cheddar cheese
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.0% of RDA
• Calories: 7.6% of RDA
• Carbs: 3.4% of RDA
• Fat (total lipid): 13.0% of RDA
• Fiber: 3.5% of RDA
• Fructose: 1.2% of RDA
• Protein: 9.1% of RDA
• Sodium: 8.8% of RDA
• Sugar: 3.5% of RDA
• Vitamin A (IU): 16.4% of RDA
• Vitamin B6: 17.4% of RDA
• Vitamin C: 14.5% of RDA
• Iron: 2.2% of RDA
• Magnesium: 6.2% of RDA
• Manganese: 12.1% of RDA
• Niacin: 15.6% of RDA
• Potassium: 8.7% of RDA
• Zinc: 5.9% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
9.35
g
Calories
152
 
Fiber
0.974
g
Iron
0.418
mg
Protein
10.2
g
Sodium
119
mg
Sugars
1.10
g
Fat (total lipid)
7.96
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
4
whole
+
-
 
thoroughly washed and sliced in half.
 
1
whole
+
-
 
diced.
 
2
cloves
+
-
 
minced.
 
1/2
whole
+
-
 
seeded and chopped.
 
1
whole
+
-
 
small, boneless, skinless, chopped.
 
1
tbsp
+
-
 
 
1/2
tsp
+
-
 
 
2
whole
+
-
 
sliced.
 
1
cup
+
-
 
shredded.
 
1/2
whole
+
-
 
seeded and diced.
 
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PREPARATION
PREPARING THE POTATOES
1.
Preheat oven to 450°F.
2.
Scrub potatoes and pierce them with a fork. Transfer to a baking sheet.
3.
Brush or spray the potatoes with olive oil and bake for 40-45 minutes or until tender.
PREPARING THE FILLING
4.
In a large frying pan heat oil over medium high heat.
5.
Saute the onion with garlic for about 5 minutes until soft.
6.
Add red and yellow pepper and chicken pieces and cook until meat is cooked through.
7.
Stir in fresh parsley, nutmeg, salt and pepper and remove from heat.
FILLING THE POTATOES
8.
When the potatoes are cool enough to handle cut potatoes in half lengthwise.
9.
Scoop the interior out of each leaving about 1/4 inch shell of potato flesh and skin.
10.
Mash slightly the scooped-out potato, add to filling mixture, and stir. Add the cheddar cheese to the filling mixture and stir until all is mixed well.
FINAL BAKING
11.
Turn the oven to 480°F.
12.
Fill the potato shells with the filling mixture and place them on the baking sheet.
13.
Bake for 10-15 minutes until potatoes turn golden brown.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 152
Protein 10.2 g
Carbohydrates 9.35 g
Iron 0.42 mg
Fiber 0.97 g
Calcium 10.2 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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