Stuffed Potato, Zucchini, Chicken and Cheese #recipe from author @DarylWoodGerber

From Daryl aka Avery:

I don't know about you, but every once in a while, I have to empty my refrigerator. That means going through things and deciding what absolutely must be eaten. I found a carton of sour cream that was begging to be used. And chicken (already cooked) that cried out, "Eat me!"  (I have to admit I was feeling a bit like Alice in Wonderland. I also found an onion and a zucchini that were going to grow tired if I didn't do something with them.  I like to accommodate my vegetables, don't you? And honestly I hate tired zucchini.  The peel loses that lovely crunch factor. And a tired onion simply grows limp and loses flavor. Ugh. 

What to do?

Well, I hadn't eaten a potato in I can't tell you how long. I love potatoes, but they don't particularly like my waistline. However, I figured if I made this as a lunch—I like to eat all my starchy...glycemic... (non-green) carbs before dinner time and stick to protein and green veggies for dinner—I could rationalize eating the potato.

Talk about easy and quick! I baked the potato in the microwave. I found a nifty trick while refiguring Sparky's diet lately. You wrap the potato (or in Sparky's case a sweet potato) in saran. Cut two holes into the potato and microwave for 5-6 minutes. When done, the skin peels right off.  I didn't want the skin to peel off my baked potato, but it could have, if desired.

By the way, this means that I now have plenty of space in my refrigerator for all the goodies I want to share with you as we draw near to the release of A DEADLY ÉCLAIR in November. On my list of recipes not found in the book:  French Pear Tart, French Roquefort Tart, Gogeres (a cheese puff appetizer - yum), Spinach soufflé and more!  Get ready. Ooh, la, la!

Stuffed Potato, Zucchini, Chicken and Cheese

1 Russett potato

1 tablespoon butter

¼ cup chopped onion

¼ cup chopped zucchini

¼ cup cooked chicken ( I used half a chicken a thigh)

½ teaspoon salt

½ teaspoon pepper

½ teaspoon mixed herbs (I used Penzey’s Parisienne)

2-4 tablespoons shredded Gouda cheese (or Cheddar cheese)

1-2 tablespoons sour cream

A dash of paprika

Wrap potato in plastic wrap. Cut a large slice into the potato through the plastic wrap. Cook in microwave for 5-6 minutes until tender. Remove plastic wrap and cut the potato in half. Scoop out the potato meat. Set aside ¼ cup, diced. (You can save or toss the rest.)

In a sauté pan over medium-high heat, melt the butter. Add the onion.  Stir for one minute. Add the zucchini. Stir for another minute. Add the chicken.  Season with salt, pepper, and herbs.  Add the reserved ¼ cup cooked potato. Stir fry for 1 minute longer.

Set the scooped out potato skin on a plate. Top with the stir-fried potato and veggies mixture. Add cheese and sour cream. Sprinkle with paprika and serve immediately.

Savor the mystery!

*

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