Loaded Peanut Butter Baked Potatoes
Despite their mixed reputation, potatoes are a healthy and satisfying foundation for a meal. This Loaded Peanut Butter Baked Potato combines the comfort and familiarity of baked potatoes with the exotic flavors of a nutty Thai stir-fry. Make this dish with chicken, shrimp, tofu or simply veggies – it’s great any of these ways!
- Yield:4 servings
- Prep Time:20 minutes
- Cook Time:1 hour
- Total Time:1 hour 20 minutes
4 medium potatoes, baked or microwaved until cooked completely
3 zucchini, sliced into half moons
1 medium onion, thinly sliced
1 large red bell pepper, thinly sliced
3 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 tbsp chipotle paste or hot sauce
1 tsp grated fresh ginger, or jarred minced ginger
1 (14-ounce) can light coconut milk
1 cup small chunks of cooked chicken (optional)
1 green onion, thinly sliced (optional)
Heat 1 teaspoon canola oil in a large skillet over medium heat for 2-3 minutes.
Add sliced onion, zucchini and bell peppers along with a small sprinkle of salt and sauté until the veggies are crisp-tender.
Meanwhile, whisk together the remaining ingredients until they resemble a smooth peanut sauce.
Add the chicken (if using) and the peanut sauce – less ½ cup – into the skillet and cook another minute or until sauce is heated through.
Place each baked potato on a plate, cut in half, and drizzle the inside of each potato with ¼ of the remaining peanut sauce.
Spoon ¼ of the peanut-veggie mixture in the middle of each potato and serve immediately, garnishing with thinly sliced green onion if desired.