Moroccan Chicken Patty Twice-Baked Potato

Recipe by Food Connection

I had some leftover Moroccan Spiced Chicken Patties to use up, so I decided to whip up some Chicken Patty Twice-Baked Potatoes.

4 medium Russet potatoes

EVOO (extra virgin olive oil)

leftover Morrocan Spiced Chicken Patties, chopped (click the link for the recipe)

1 cups mushrooms, thinly sliced

2-4 scallions, chopped

1/2 cup light sour cream

sea salt and freshly cracked pepper to taste

1 cup shredded light Mexican blend cheese

Directions:

Preheat oven to 350 degrees F.  Scrub potatoes well under running water and pat dry.  Rub the potatoes lightly with EVOO and season them with sea salt.  Poke them all over with a fork.  Place potatoes on the baking sheet and bake for 1 hour or until they are tendered.  Allow to cool enough to touch.  Saute the mushrooms until they are softened and set aside.  Cut baked potatoes into half lengthwise and scoop out the pulp carefully, leaving a thin shell.  Place the potato shells on the baking sheet.  Combine pulp, sour cream, sea salt and freshly cracked pepper in a mixing bowl and mash well.  Add scallions and sauteed mushrooms to potato mixture and fold.  Spoon the mixture into each potato shell and top the chopped chicken patties on the baked potato and then sprinkle with cheese and repeat with the remaining ingredients.  Bake them for another 10 or until the cheese is melted.  Enjoy!