Chicken-Stuffed Potatoes
with Lemon Yogurt
Potatoes filled with shredded chicken and lemon yogurt, served with steamed carrots.
STUFFED POTATOES WITH CHICKEN AND LEMON YOGURT
AT A GLANCE
Cooked chicken is shredded and mixed with potato and lemon yogurt. The remaining sauce finishes the potatoes, with steamed carrots served alongside.
Servings: 2 — one filled potato and a carrot side per person.
Time: about 15 minutes of prep and 12–16 minutes of microwaving, partly overlapping; allow 25–30 minutes overall using already-cooked chicken. Oven potatoes need 50–65 minutes, plus preheating and filling.
Why it works
Shredded chicken mixes through the potato instead of sitting on top in a few dry chunks.
Stirring lemon juice into the yogurt gives the sauce an even flavor before it goes into the filling. This is a specific use for cooked chicken that has been stored safely.
Stir the lemon juice into the yogurt before adding the sauce to the filling.
Ingredients
For 2 servings
For the potatoes and filling
2 potatoes, about 9 oz (250 g) each
6½ oz (180 g) cooked skinless, boneless chicken breast, weighed after cooking
About ⅔ cup (150 g) plain whole-milk yogurt with no added sugar
About 1 teaspoon (5 g) extra-virgin olive oil
1 tablespoon (15 ml) lemon juice
1 tablespoon chopped chives
A little salt, optional
For the carrot side
7 oz (200 g) peeled carrots
About 1 teaspoon (5 g) extra-virgin olive oil
The chicken amount is the cooked weight: 6½ oz (180 g), without skin or bones.
Preparation
Cook the potatoes. Scrub two sound potatoes without green areas or sprouts and pierce the skins. Microwave on a suitable plate at 800–900 watts for 12–16 minutes, turning halfway, or bake at 400 °F (about 200 °C) for 50–65 minutes. Check that the centers are tender.
Prepare carrots and chicken. Steam carrot sticks for about 10–12 minutes. Shred the chicken. If using refrigerated leftovers, reheat the chicken to 165 °F throughout before using it.
Fill and serve. Stir the lemon into the yogurt. Once the potatoes are safe to handle, halve and partly scoop them out. Mash the scooped flesh with chicken, half the sauce, chives, and 5 g of oil. Return to the skins. Add the remaining sauce and serve with carrots dressed in the other 5 g of oil.
Serving notes
Previously seasoned chicken may need no additional salt.
Refrigerate leftovers promptly and reheat the portion being served to 165 °F; keep the finishing yogurt sauce separate when practical.
Useful substitutions
Cooked turkey breast can replace chicken at the same cooked weight.
Use chopped parsley instead of chives.
What this variation teaches
Leftovers become more useful when they have a clear next step.
Shredding the meat and adding a sauce makes it part of a planned meal.
Estimated nutrition per serving
Calories: ≈475 kcal · Fat: ≈11 g · Protein: ≈37 g
Total carbohydrate (including fiber): ≈57 g · Fiber: ≈8 g · Total sugars: ≈10 g
Sodium, before added salt: ≈190 mg · Potassium: ≈1,740 mg
Includes the side. The calculation uses unseasoned cooked skinless chicken breast; marinated or rotisserie chicken may differ considerably, especially in sodium.
Allergens: milk.
Check any seasonings already used on the chicken for additional allergens.
When to choose this variation
When safely stored cooked chicken already has a place in your refrigerator.
When you would rather have poultry than fish tonight.