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 degrees Fahrenheit.
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 at 400 degrees Fahrenheit for 25-35 minutes.
Yum. These pesto chicken club potatoes 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.