Recipe #50: Asian Style Baked Potato

Amazingly enough I have not really explored Russet Potatoes. Of course, I have had them prepared for me but when I cook potatoes they are usually red skinned potatoes. I did not realize how long it takes for these guys to cook in the oven. All of the information on how to cook these told me to NOT microwave them no matter what. Something about how the nutrients will be nuked out of them? Oh well, baking them did turn out well...an hour in a half later.

So here's a twist to your typical dinner potato. I used the shredded chicken from last night to create this meal. I only had to purchase the baked potatoes and the green onions. Even if you do not create the meal from last night you can slow cook chicken without hardly any effort at all. I don't think I have ever gotten too experimental with potatoes and for no good reason. These were tasty!

Ingredients:

* 2 large Russet Potatoes
* 1/2 lb of Shredded Barbeque Chicken
* 1/2 Avocado
* Green Onion
* Extra Virgin Olive Oil






Cooking Directions:

First preheat the oven to 400 degrees Fahrenheit.

Wash the potatoes under cold water and then puncture all over with a fork.

Then brush with the extra virgin olive oil and place both of the potatoes on a baking sheet.

Once the potatoes are cooked slice them down the middle and place a couple of slices of avocado in the baked potato.

Then place a generous portion of shredded chicken over the top.

On a cutting board dice the green onion and then sprinkle over the top.