Pile it on potatoes

By J.M. Hirsch

Associated Press

Who needs tortilla chips when you’ve got baked potatoes?

This quick recipe for chipotle barbecue pulled chicken topped with guacamole, cilantro, cheese and red onion would be a natural for piling over a platter of warm tortilla chips. But it’s even better over a baked potato, the perfect sponge for all the juices.

Pulled chicken is easy to make from raw boneless, skinless breasts. Cut the breasts into 1- to 2-inch chunks, then add to boiling water and simmer until the chicken reaches 165 F on the inside. Drain, then use forks or fingers to shred and pull it apart.

But even easier is to buy a rotisserie chicken from the grocer, let it cool a bit, then just pull the meat off.

Large russet or Yukon Gold potatoes work fine in this recipe. For a healthier version, a sweet potato would be a good choice. The chicken and toppings also could be heaped onto a flour tortilla and eaten burrito-style.

Chipotle barbecue pulled chicken over smashed potatoes

Start to finish: 25 minutes

Servings: 4

4 large russet or Yukon Gold potatoes

2 1/2-pound rotisserie chicken (or about 1 pound cooked chicken meat)

1 cup barbecue sauce

1/2 of a canned chipotle pepper packed in adobo sauce, finely chopped (more as desired)

2 tablespoons adobo sauce (from the canned chipotle)

1 cup canned corn kernels, drained

1 cup shredded Mexican-style cheese

1/4 cup chopped fresh cilantro

1 small red onion, diced

Tomato salsa (optional)

1/2 cup prepared guacamole

Use a fork to lightly pierce each potato several times. Microwave until cooked through. Timing will vary by microwave.

Meanwhile, separate the chicken meat from the bones, pulling the pieces into strands and small chunks as you go.

In a large saucepan over medium, combine the chicken, barbecue sauce, chipotle pepper and adobo sauce. Heat, stirring often, until hot. Cover and set aside.

When the potatoes are finished, place each on a serving plate. Place the corn in a microwave-safe bowl and heat on high until hot, about 1 to 2 minutes.

Use a potato masher or the bottom of a clean can to gently crush each potato. Top each potato with some of the corn, then a quarter each of the chicken mixture and cheese.

Sprinkle each serving with cilantro, then top with red onion and salsa, if desired. Accompany each serving with guacamole.

Nutrition information per serving (values are rounded to the nearest whole number): 750 calories; 146 calories from fat; 16 g fat (5 g saturated; 0 g trans fats); 116 mg cholesterol; 99 g carbohydrate; 55 g protein; 10 g fiber; 1,299 mg sodium.