Ingredients
1 (10 oz.) can Shredded White Chicken in Curry Sauce
2 pieces naan bread, warmed
Rice and Peas:
1 1/4 cups basmati rice
1/2 tsp. salt
3/4 cup frozen peas
Raita:
3/4 cup 2% plain yogurt
3/4 cup finely chopped English cucumber
1 green onion, finely chopped
1 tbsp. finely chopped fresh mint
1/4 tsp. each salt and pepper
Pinch each ground coriander and cumin
Instructions
Preheat oven to 400°F. Prick each potato with a fork in several places; rub with oil to coat lightly. Place on parchment paper–lined baking sheet; bake for 45 to 60 minutes or until tender. When cool enough to handle, halve lengthwise. Scoop out flesh into bowl, leaving about 1/4-inch border of flesh inside potatoes; set potato shells aside. Add sour cream and butter to scooped-out potatoes; mash until smooth. Stir in 3/4 cup of the cheese, black beans and jalapenos. Gently stir in chicken. Divide chicken filling among potato shells; place on prepared baking sheet. Sprinkle remaining cheese on top. Bake in 400°F oven for 20 to 25 minutes or until filling is piping hot and cheese melts. Garnish with green onions.Tip: Use light sour cream if desired.