I went to college at the University of Illinois (AKA the best school ever – Go Illini!) which had tens out thousands of undergraduate students. To try and please the palates of all, each dorm would host various themed meal nights.
Needless to say, I was assigned a room in the one and only all women’s dorm on the entire campus. Move-in day was depressing. Not only did I have my sobbing mother waving goodbye in the circle drive, but I was doomed to never find a man. Truth be told, I went to college with my high school sweetheart and was later passed a note in my chemistry lecture of HUNDREDS of students.
“Aren’t you Hector’s girlfriend?” it said. Why, yes. Yes, I am.
“He was in my dorm room with my roommate until…really late last night.”
Obviously, we broke up a day later. Cheater dirt bag. I guess I just knew that things wouldn’t work out between he and I, because I distinctly remember being worried about the dating scene on move-in day.
C’est la vie.
Anyways, my dorm hosted Soul Food Night.
Nothing against soul food (love it), but I would’ve preferred nearly any other option…but especially Spud Night. Or Mexican night. But mostly Spud Night.
The humble spud baked to a starchy perfection and then stuffed with any condiment or topping of your pleasure. It goes without saying that nacho cheese and jalapenos were some favorites among college freshmen. I usually opted for some combination of broccoli & cheese or salsa & sour cream (I’m pretty sure Greek yogurt didn’t even exist, in the US, in 2007…).
Our campus was HUGE and walking was how all the millions of beer calories kept from falling over the waistband of student’s pants. Or in my case (outside of the beer), I was burning of the spuds as I hustled to the furthest away dorm for Spud Night.
When I moved into the sorority house, our cook Andre even added baked potatoes to the rotation, per my request. After freshmen year and my weekly engagement with stuffed spuds, there was no denying our future together (unlike that cheater Hector!).
As I flipped through this month’s Cooking Light magazine, these spuds naturally caught my eye. And I mean, white BBQ…who wouldn’t pause to read on?
I’m not sure where the “BBQ” reference came from, but being a mayonnaise-lover, this sauce was phenomenal. I loved the punch of black pepper and sweet relish with the contrast of vinegar and sugar. I didn’t quite know how this would turn out, but I was blown away. And before you assume that mayonnaise = bad for you…be sure to check out those nutrition stats!
To make things quick and easy, I used rotisserie chicken and you can certainly opt to bake the potatoes in the crock pot vs. baking for 50 minutes. Hands-on time, however, is about 10 minutes either way. Very simple, and I love the basic ingredient list. These were filling and a great balance of carbohydrate, protein, and fat.
Stuffed spuds just reached a whole new level with this one.
Chicken and White BBQ Potatoes slightly adapted from Cooking Light
4 (6-oz) russet potatoes cooking spray 1/2 cup low-fat canola mayonnaise 3 Tbsp white vinegar 1 Tbsp Dijon mustard 1 tsp freshly ground black pepper 1/2 tsp sugar 2 garlic cloves, minced 3 Tbsp sweet pickle relish 2 cups (12 oz) skinless, boneless rotisserie chicken breast, shredded 1/4 cup (about 3) green onions, sliced
Preheat oven to 450 F.
Pierce potatoes with a fork, and coat lightly with cooking spray. Bake for 50 minutes or until tender. Remove potatoes from oven, and cool slightly. Cut a deep, lengthwise slit in each potato and squeeze the ends to loosen potato flesh.
Combine mayonnaise and next 6 ingredients (through relish) in a medium bowl. Stir in chicken*. Divide a heaping 1/2 cup of the chicken mixture among potatoes. Top each potato with green onions.
*I pulled the chicken off my rotisserie the day before and stored in the fridge. I covered it with plastic wrap and microwaved on high for 1 1/2 to 2 minutes before serving. Worked great.
Yield: 4 servings.
Nutrition Information (per loaded potato): 354 calories; 9 g. fat; 80 mg. cholesterol; 453 mg. sodium; 38 g. carbohydrate; 4.3 g. fiber; 29 g. protein
Result: These were fun…and unique! I can honestly say this was a first. With my love for potatoes, and chicken, and mayonnaise…this was pretty much a meal made for me. Even my mayonnaise-hating husband enjoyed this meal. The potato is very filling and much to my surprise, it reheated great. I will definitely make these again – dressed up spuds are my kind of meal! To save time, you can cook the potatoes in the crock pot during the day, swing by for a rotisserie, or shred ahead of time and store in the fridge like I did, and this meal really couldn’t come together any more easily. Enjoy!
Happy St. Patty’s Day!
Donna, Layla, Mr. P (?) and I are running a 5K this morning! Donna said she’s bringing shamrock sunglasses and Irish ale for afterwards…should be fun