There has been a chill in the air all weekend which makes me crave comfort food. Stuffed potatoes takes me back to my childhood, but I have put a modern, and more healthy, twist on traditional baked potatoes.

I have always loved chicken with Asian chicken sauce. Until a trip to Indonesia, I made it Thai style with coconut milk, but an Indonesian woman taught me this recipe which I now use because it’s so easy and has minimal ingredients.

These serve as a main course and are inspired by chicken satay. This recipe is so easy! While the potatoes cook in the microwave, you can assemble everything else, including the sauce.  Then add a few condiments to adorn your dish and you are done.

 

Potatoes Stuffed with Rotisserie Chicken in a Peanut Sauce

Makes 4 modest portions or 2 large portions

2 large cooked Russet potatoes

2 rotisserie chicken breasts, shredded

Peanut Sauce (see recipe below)

2/3 cup shredded carrots

3 green onions

1 small cucumber, chopped

chopped cilantro to garnish

Peanut sauce:

½ cup boiling water

1/3 cup smooth peanut butter

1 tablespoon brown sugar

1 teaspoon Tamari soy sauce

¼ teaspoon ginger paste

½ teaspoon lime juice

Note: This can serve as many as four if you use half a potato per person. We eat smaller dinners, so this is ample for my family, but some families may want a whole potato per person, in which case this will only serve two.

To microwave a regular potato, simply wash it, pierce it many times with a fork and then microwave for 4 minutes. Turn it over with tongs and cook another 3 minutes, until it’s super tender.

Pull breasts off chicken, shred with your hands and set aside.

To make the sauce, combine boiling water, peanut butter, brown sugar, soy sauce, ginger paste and lime juice. Stir until well combined and smooth.

Pour half of the sauce over the chicken and stir to coat. Set it aside and slice the green onions, chop the cilantro and cucumber.

Slice the potatoes in half and place one half on each plate. Add salt and pepper. Take a fork and smash the inside and add 1 teaspoon peanut sauce to each potato. Next, top with shredded chicken, carrots, cilantro, onion and cucumber. Drizzle with remaining peanut sauce and serve.