Here's an excellent use for leftover baked potatoes. This classic autumn skillet supper is elevated with the addition of apples. Use firm-fleshed varieties, such as Goldrush, Granny Smith, or Winesap; they will soften as they cook without breaking up entirely.
1 tablespoon olive oil, divided
1 cup chopped onion
2 medium, tart cooking apples, peeled, cored, and finely chopped (about 3 cups)
2 cups peeled, cubed baked potato (about 1 large)
1 1/2 cups chopped skinless, boneless rotisserie chicken breast
1 teaspoon chopped fresh sage
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
How to Make It
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and apples; sauté 7 minutes or until mixture begins to brown. Spoon into a large bowl. Add potato and next 5 ingredients (through paprika); toss well to combine.
Heat remaining 1 1/2 teaspoons oil in pan over medium heat. Add apple mixture, and pat into an even layer in pan. Cook, without stirring, for 2 minutes. Stir gently; cook an additional 2 minutes or until potato begins to brown. Serve immediately.
Made this for lunch with Applegate Farms Organic Chicken-Apple sausage. Had I used plain chicken, I think it would have been pretty bland and dry. As it is, I needed to add just a little stock to keep things moist. It was a nice lunch dish with steamed yellow summer squash and cottage cheese. I'd make it again, but it's not fabulous--just very good.
I make this recipe every year. I don't use Rotisserie chicken. I bake a boneless breast, either with the day before's meal or before this one, and chop that up. I love the flavors and it makes me look forward to fresh apples, especially now that I'm growing my own (I usually use a Gala because I like them).
To start off with, a disclaimer...I used boneless, skinless chicken breasts and boiled then shreaded them. Having said that, WOW was this dry! I don't know what we could have done (maybe add some apple juice?) that wouldn't interfear with the flavors, but I don't think I'll be making this again...unless I decide to doctor it up...
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