These potatoes are off the charts when it comes to flavor and chances are you already have everything you need on hand.  These would also be great for your game day party!


I’ve linked this recipe several places on the site, including the “Leftover Makeover Index”.  Think outside the box on whatever protein you have leftover - beef, beans, etc.!  I’ve also put a link to this recipe under the “Sauce Index” because it’s versatile - try it over nachos!


You could use baked potatoes from the night before - or you’ll need to bake yours before putting the spicy, creamy chicken sauce together.


I wanted to create a thick and spicy sauce that would hold up inside the potato and stay creamy - so I started by making a roux - which I did by melting 1/2 Tablespoon butter and 1 Tablespoon flour in a saucepan and whisking it for a minute or two to cook out the raw flour taste.


Then it was time to create the sauce.  I used a bit of chunky store-bought salsa and some chicken broth (which I use Better Than Bouillon mixed with water or another liquid like tomato juice or even beer would work in this case).  I used about 1/2 cup of salsa and 1 cup of chicken broth.


I start by adding the salsa and giving that a good whisk and then slowing incorporating the bouillon&water/chicken broth, while still whisking.  I also added in about a tablespoon of Chipotle Powder for a touch of smokiness. 


I let the sauce bubble away for a few minutes to thicken up and then I slowly incorporated some cheese.  You could use virtually any cheese you have on hand (within reason) - or skip it altogether.  I used a couple small rough slices of cream cheese.


I also made sure my chicken was nicely shredded up before adding it to the creamy sauce mixture.  My chicken was cold and was leftover.  Shredded beef would be good - or even just beans!  Be creative.


Then I transferred my cheesy sauce to a skillet along with the chicken to continue cooking.  It just made life easier for me.  You could start all of this in a skillet that has deep sides.


Oh - I also added in a few drops of hot sauce.  I just taste as I go and see if it needs more heat.  You almost have to over-spice it when it comes to stuffing it inside a potato because the potato will certainly mellow the flavors.


So at this point, my sauce was ready and so were my potatoes.  I just hollowed them out, reserving the insides for another use.


Then I lightly salted the inside of my potatoes and also put a few shreds of monterey jack cheese inside too!


And then onto a foil lined and sprayed baking sheet ... and the stuffing process began.  I took my spicy, creamy, thick chicken mixture and spooned it into the potatoes.


My oven was preheated to 350 degrees and I topped off my potatoes with a few more shreds of monterey jack cheese.


And then into the oven they went ... for about 20 minutes or so - enough so that the insides of the potato itself were heated back through (since mine were cold).


Add a salad and this is a complete meal!


So next time you’re in the mood to head to a restaurant because “there’s nothing to eat in this house” ... look to your friend the potato to guide you in a way to spice up your leftovers!  You could vary the flavors of this sauce in virtually endless ways - so just have fun and save yourself the money and put it towards a memorable weekend outing instead!  ENJOY!!