NUTRITION

SERVINGS

INGREDIENTS

1 medium russet potato

5 oz rotisserie chicken breast

2 tbsp sour cream

1 cup asparagus

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Scrub the russet potato thoroughly, prick it several times with a fork, and place it directly on the oven rack to bake for 45-60 minutes until the skin is crisp and the center is soft.

• 3

  Trim the woody ends off the asparagus and toss the spears with olive oil, sea salt, and black pepper on a small baking sheet.

• 4

  Place the asparagus in the oven during the last 12-15 minutes of the potato's cooking time, roasting until tender and slightly charred.

• 5

  While the vegetables roast, shred the rotisserie chicken breast and warm it gently in a small skillet or the microwave.

• 6

  Once the potato is finished, slice it down the center and fluff the inside with a fork.

• 7

  Stuff the potato with the warm shredded chicken, then top with a dollop of sour cream and a sprinkle of freshly chopped chives.

• 8

  Serve the loaded potato immediately alongside the roasted asparagus.