Today is a true leftover creation extravaganza. Not only did I get to use some leftover baked potatoes from the Idaho Sunrise, but I also used the “chicken” and pesto mayo from the Pesto Chicken BLT. It seems a little different for a twice-baked potato, but not too far off the charts. I usually do cheese, sour cream “bacon” and chives in mine. This recipe basically replaces the chives with pesto and adds “chicken.”
Twice Baked Chicken Club Potato
- 3 baked potatoes
- 4 ounces seitan, chopped and seasoned with grill seasoning
- 2 slices “bacon,” fried and chopped
- 3 tablespoons pesto
- 3 tablespoons mayo
- 1 cup cheese, shredded
- olive oil, to taste
- sour cream topping, if desired
Preheat oven to 400. Halve and scoop centers out of potatoes, placing centers in a medium bowl. Add remaining ingredients to bowl (except sour cream) and mix thoroughly. Add the mixture back to the potato boats. Bake for 25-35 minutes.
Yum. This turned out really great. My husband, who did not care for the pesto mayo on the sandwiches, refused to try this one. So I’m not sure how a meat-eater would feel about it. But the kids and I both liked these.
This post is shared with Simple Lives Thursday, Tip Day Thursday, Frugal Food Thursday, Recipe Swap Thursday,Recipes I Can’t Wait to Try, Things I Love Thursday, It’s a Keeper, Full Plate Thursday, and Ultimate Recipe Swap.