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JAC'S Smashed Potatoes
Large Baking Potato for each person - Washed and Dried then Wrapped in Foil
Margarine and/or Olive Oil
JAC's Tailgaters Louisiana Seasoning
Louis Rich Southwestern Chicken Strips Chopped Small or
Chicken Breast Strips - cooked and chopped - heated in microwave
Shredded Mexican Cheese Blend *
JAC's Tailgater's Award-Winning Salsa
Sour Cream (optional)
Preheat Oven to 450 degrees
Bake potatoes until they are soft. Let potatoes stand for at least ten minutes before opening the foil. After the standing time, split potatoes about ¾ of the way, lengthwise, score each side for margarine to seep inside set aside. Heat a large non-stick skillet on Med-High, then add 3 Tbsp Margarine and 1 Tbsp Olive oil or a total of 4 Tbsp of one. Sprinkle JAC's Tailgaters Louisiana Seasoning over the margarine/oil to your taste. Add potato, meat side down and then smash potato with either a potato masher or with a heavy spatula, making sure you leave the skin intact. Lift the edge of potato up occasionally to allow margarine/oil to go under potato. Cook until the meaty side is a golden brown and has a bit of crispy edges. Flip onto a plate, skin side up. Crumble heated chicken over potato, then top with cheese. Place potato in the microwave to melt cheese or if you have potato on an oven proof dish, put it under the broiler. Once cheese is hot and bubbly, top it with as much JAC's salsa as you like and sour cream if you desire and Serve!
* Shredded Mexican Cheese Blend - You can substitute any shredded cheese blend such as Colby and Monterey Jack.
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PayPal is our preferred source of payment.
If you prefer to pay by check or money order send to:
JAC'S Tailgaters,
P.O. Box 955 West Monroe, La. 71294-0955
Order will be shipped after personal check clears bank.
ALL RIGHTS RESERVED Copyright 2005 JAC'S Tailgaters
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