Salsa Chicken Potatoes

Quick Cooking
In Warsaw, Indiana, Janice Torrence serves her potatoes southwestern- style with salsa and a little <SPAN class="yshortcuts" id="lw_1212665751_0" style="CURSOR: hand;BORDER-BOTTOM: #0066cc 1px dashed;">sour cream. "My whole family enjoys this recipe," she relates. "Plus, I can prepare it using cooked chicken that is left over from another meal."
METHOD: Microwave
TIME: Prep/Total Time: 20 min.
2 large baking potatoes
1 cup cubed cooked chicken
1 cup tomato sauce
1/2 cup salsa
1 tablespoon brown sugar
2 tablespoons sour cream
1 tablespoon minced fresh parsley
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. In a microwave-safe bowl, combine the chicken, tomato sauce, salsa and brown sugar. Cover and microwave on high for 3 minutes or until heated through.
Cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture, sour cream and parsley. Yield: 2 servings.

Nutrition Facts
One serving: (1 each) Calories: 531 Fat: 8 g Saturated Fat: 3 g Cholesterol: 72 mg Sodium: 934 mg Carbohydrate: 82 g Fiber: 9 g Protein: 30 g

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